Monday, 23 December 2013

Roasted Tomatillo Pasta Sauce

One more tomatillo recipe, the base is not that different from the Guatemalan stew I made a while back, in that it uses pumpkin seeds. The sauce was lovely and creamy. I sprinkled over Parmesan at the end but feta or goat's cheese would be even better.

Also just some lovely personal news I had to share. My sister had a beautiful baby girl yesterday morning! So I am an Auntie for the third time :) No name as yet but she weighed seven and a half pounds.

Roasted Tomatillo Pasta Sauce (from Greens and Seeds)
(Serves 4)

240g dried pasta
10-12 tomatillos, halved
2 poblano peppers, stemmed, seeded and halved
2 tbsp olive oil
1/2 tsp salt
75g pumpkin seeds
juice 1 lime
1 tsp honey
crumbly cheese for garnish (feta, goat cheese, cojita, etc.)

Preheat the oven to 200C.

Place the tomatillos and poblanos onto a baking sheet, spray with cooing spray and sprinkle over a little salt. Roast for about 20 mins, or until vegetables are soft and just starting to brown.

Meanwhile, bring a pan of water to the boil and cook the pasta according to packet instructions.

Toast the pumpkin seeds in a dry frying pan over a medium heat for a few mins, until they start to pop.

Transfer the vegetables to the food processor along with half the toasted seeds, half the lime juice and honey. Process for a minute or two then taste. Season to taste

Pour the pasta into a serving dish and stir in the tomatillo mixture. Add the pasta water, a little at a time until a creamy sauce forms. Top with the cheese, a squeeze of lime, and serve.

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