Pasta de Chile Poblano
Get ready to gather 'round the table for a meal that'll have everyone reaching for seconds. This hearty Mexican pasta family recipe brings a taste of Mexico straight to your kitchen, using humble green peppers to whip up a dish that's as comforting as it is delicious.
Ingredients:
- 1 pack (400g) of tagliatelle
- 6 medium green sweet peppers
- 1 can (420ml) of evaporated milk
- 2 cubes of chicken stock
- 2 green finger chillies
- Grated Parmesan cheese (to sprinkle at the end)
- Salt
- Pepper
Instructions:
- Begin by washing the green peppers thoroughly. Char them on a small grill or in a frying pan for approximately 20 minutes, turning them constantly until the skin is evenly charred.
- Once charred, transfer the peppers to a plastic bag and seal it to prevent air from entering. Wrap the bag with a kitchen cloth and let the peppers sweat for about 15 minutes. Set aside.
- Meanwhile, bring a pot of salted water to a boil and cook the tagliatelle until al dente.
- After sweating, peel off the charred skin from the peppers and remove the seeds and stems. Place the skinned peppers in a blender along with the evaporated milk, chicken stock and chillies. Blend until a creamy paste forms, ensuring to maintain some texture. Optionally, add a small bunch of coriander to enhance the green color.
- Drain the cooked pasta and transfer it to a large skillet. Pour the creamy pepper paste over the pasta and simmer for 5 minutes over low heat. Avoid boiling the sauce to prevent curdling.
- Gently fold the pasta to coat it evenly with the creamy sauce. Season with salt and pepper to taste.
- Serve the pasta immediately, sprinkled with grated Parmesan cheese on top.
Enjoy this delightful Mexican-inspired pasta dish that's bursting with flavour! ¡Que delicia! 🌶️🧀🍝
