Ingredients
The Pesto:
6 green New Mexican chiles,
roasted, peeled, stems and seeds removed, chopped
1/2 cup olive oil
2 cups fresh spinach, chopped
1/2 cup chopped fresh cilantro or parsley
2 cloves garlic
1 tablespoon chopped fresh basil or 2 teaspoons dried
2 tablespoons pinon nuts
salt and pepper to taste
The Pasta:
3 quarts of water
salt
1/2 pound fettucine
olive oil
grated Romano cheese
Preparation
The Pesto: Puree all the ingredients to a smooth sauce. Thin with water to process if necessary.
The Pasta: Bring the water to a boil and add the salt and fettucine. Cook uncovered until tender but still firm-al dente, as the Italians say. Drain and toss with a few drops of olive oil so the pasta does not stick together.
To serve, toss the fettucine with the pesto until well coated. Garnish with the cheese and additional pinon nuts if desired.
