Gren-Chile Pesto

By Joelene

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.