Angel Hair with Roasted Tomatillos and Poblanos

Angel Hair with Roasted Tomatillos and Poblanos: Roasted tomatillos and poblano peppers combine with onion, garlic, lime juice and fresh cilantro to make a light sauce for angel hair pasta.

This is a meatless pasta dish made with a combination of roasted poblano peppers and tomatillos. The poblanos add heat as well as a subtle, green pepper flavor that works well with the citrusy tomatillos and tangy lime. Fresh cilantro and sour cream, added just before serving balance the heat and acidity for a perfect blend of pungent flavors.

Angel Hair with Roasted Tomatillos and Poblanos

Prep Time: 20 minutes Cook Time: 30 minutes Yield: 4 servings

Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4 servings

  • Ingredients:
  • 12 ounces angel hair pasta
  • 6 medium tomatillos, husks removed and diced
  • 2 poblano peppers (see notes)
  • 1/4 cup olive oil
  • 1/2 cup onion, finely chopped
  • 2 cloves garlic, very finely chopped
  • 1/2 red bell pepper, seeded and chopped
  • Salt and freshly ground black pepper
  • Juice of 1 lime
  • 3 tablespoons fresh cilantro, chopped
  • Sour cream

Preheat the broiler and put a large pot of salted water on to boil for the pasta.

Wash and dry the poblano peppers and place them on a rack about 6 inches below the heat. Broil until the skins char and blister, turning several times for even cooking. Watch carefully as times will vary. Remove from the oven and place the peppers in a clean paper bag, fold the top closed and set aside to cool for about 10 minutes.

Reduce the oven temperature to 400° and arrange the tomatillos in a single layer on a baking sheet. Season with a little salt and pepper and roast until slightly softened, about 5 minutes. Remove from the oven and set aside.

While the peppers and tomatillos roast, heat the olive oil in a large skillet over medium heat. Add the onion and sauté until softened, 2 to 3 minutes. Add the garlic and continue cooking for 1 minute, then add the red bell pepper. Continue cooking, stirring frequently, until the red bell pepper is tender, about 3 minutes. Season to taste with salt and pepper, then reduce the heat to low to keep warm.

Once the poblanos have cooled, peel off as much skin as possible and discard the seeds and stem. Place the poblanos and about half of the tomatillos in the work bowl of a food processor. Pulse until smooth, then transfer the mixture to the pan with the onion-garlic mixture and keep warm.

Cook the angel hair according to package directions, drain and add to the poblano mixture. Toss to coat the pasta thoroughly and season with salt and pepper. Add the remaining tomatillos, lime juice and cilantro and toss to combine.

To serve, divide the pasta between 4 plates and top each with a spoonful of sour cream.

Recipe Notes:
Poblano peppers vary somewhat in heat intensity. If you like less heat, go with just one pepper and add an additional tomatillo instead.

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