Try this spicy roasted poblano pesto pasta for weeknight dinner or brunch. It is so easy and ready in 30 minutes. Made with homemade Poblano Pesto, it is vegan, vegetarian, and gluten-free.
Roll your sleeves and let's dive into the recipe!
To cook pasta – 4 oz spaghetti pasta – 6 cup water – 1 tsp salt
For poblano pesto – 2 poblano pepper – ¼ cup walnut – ½ cup cilantro – 1 jalapeno
– 1 lemon – 3 garlic – ½ tsp salt
Variations:
– Pasta- Penne, ziti, elbow, and bowtie are other choices to cook with. – Cheese- Use parmesan cheese for garnishing.
Let's whip up this Spicy Roasted Poblano Pasta in 4 simple steps!
Prepare poblano. Roast poblano in the air fryer for 15 minutes on each side. Cool completely add remove the seeds and skin.
Make poblano pesto. Add the roasted poblano and the rest of the ingredients in a blender and blend until smooth paste.
Cook pasta. Cook pasta according to instructions and drain.
Assemble and serve. In a saucepan, heat olive oil, garlic, and chili flakes. Swirl around the pasta to coat with oil. Mix with poblano pesto and throw some cherry tomatoes. Enjoy!
This cooked pasta can be stored in an airtight container for 2-3 days. Serve at room temperature or just reheat in the microwave for 30 seconds.