5/5
(1 Votes)
Ingredients
- 1 1/2 cups chopped fresh baby spinach
- 1/2 cup chopped fresh cilantro or parsley
- 6 green New Mexico Hatch chiles, roasted and peeled, with stems and seeds removed
- 3 cloves garlic, peeled
- 2 tablespoons pine nuts
- 1 tablespoon lime juice
- 1/4 to 1/2 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 pound rigatoni
Preparation
Step 1
Place spinach and cilantro in a food processor or blender and pulse to finely chop. Add chiles, garlic, pine nuts and lime juice and continue to pulse. With the machine running, slowly add just enough extra-virgin olive oil to make a smooth sauce. Season with salt and pepper.
Meanwhile, cook pasta according to package directions. Reserve about 1/4 cup of the cooking water and add it to the pesto to thin the sauce and make it creamy and silky.
Put the pasta in a large serving bowl. Add the pesto, toss to coat and serve.
Makes 4 servings.