Handmade Noodles With Poblano Pistachio Pesto Recipe

PLATO FUERTE / ENTREE

1. 1

   Prepare pasta dough

   In a large bowl combine flour and salt. Make a well in the center for the wet ingredients.

2. 2

   Whisk eggs with 1 tablespoon olive oil for the dough; pour into the flour well and mix with a fork until a shaggy dough forms.

3. 3

   Knead the dough on a floured surface for 8–10 minutes until smooth and elastic. If the dough feels dry, add water 1 tablespoon at a time until cohesive.

4. 4

   Wrap the dough and let it rest for 30 minutes at room temperature.

5. 5

   Roll out the dough and cut into noodles: divide the dough, roll to the desired thickness, dust with flour, and cut into strands (fettuccine or tagliatelle). Dry slightly on a rack.

6. 6

   Roast poblano peppers until charred on all sides; place in a bowl to steam, then peel, deseed, and chop.

7. 7

   Make pistachio pesto

   In a processor, combine roasted poblano peppers, pistachios, garlic, basil, Parmesan, and lemon juice. Pulse until coarse.

8. 8

   With the processor running, drizzle in olive oil for pesto until smooth and glossy. Season with salt and black pepper to taste.

9. 9

   Cook the fresh noodles in a large pot of salted boiling water until al dente, about 2–4 minutes. Reserve 1/2 cup of the pasta cooking water.

10. 10

    Toss the noodles with the pesto, adding a splash of the reserved pasta water to emulsify if needed, until evenly coated and warmed through.

11. 11

    Serve hot with an optional sprinkle of extra Parmesan and a few chopped pistachios for crunch.