Tallarines Verdes Con Pesto Poblano Y Pistacho Recipe

PLATO FUERTE / ENTREE

1. 1

   Prepare pasta dough

   On a clean surface, mound the flour and sprinkle with salt. Make a well in the center, crack in the eggs and mix with a fork, gradually incorporating flour until a rough dough forms. Knead 8–10 minutes until smooth and elastic. Wrap in plastic and rest 30 minutes.

2. 2

   Roll and cut tallarines

   Divide dough into 4 portions. Roll each portion into thin sheets using a pasta machine or rolling pin, then cut into long, narrow strips about 1/4 inch (6 mm) wide to form tallarines. Dust with flour and place on a rack or towel to dry slightly.

3. 3

   Cook the pasta

   Bring a large pot of salted water to a boil. Add the fresh tallarines and cook until al dente, about 2–3 minutes. Reserve 1/2 cup of the cooking water, then drain the pasta.

4. 4

   Roast poblano peppers

   Char the poblano peppers over an open flame or under a broiler until blistered and blackened. Transfer to a bowl and loosely cover to steam 5–10 minutes. Peel off skins, remove stems and seeds, and roughly chop.

5. 5

   Prepare poblano pistachio pesto

   Toast pistachios in a dry skillet until fragrant. In a blender, combine roasted poblano, pistachios, basil, garlic, grated Parmesan, and lemon juice. Pulse while gradually streaming in olive oil until a smooth, slightly chunky pesto forms. Season with salt and pepper to taste. If too thick, add a splash of olive oil or a little pasta water to reach desired consistency.

6. 6

   Finish sauce and toss with pasta

   Toss the hot pasta with the pesto in a warmed skillet, adding a splash of the reserved pasta water to emulsify the sauce. Taste and adjust seasoning if needed.

7. 7

   Plate and garnish

   Divide the pesto-coated tallarines onto plates. Garnish with additional grated Parmesan and a scatter of chopped pistachios for crunch. Finish with a few basil leaves and optional lemon zest or a drizzle of olive oil.