Roasted Garlic and Poblano Tagliatelle
By Esteban Castillo
Serving Size: 6 oz
Prep Time: 15 min
Cook Time: 45 min
For the sauce:
6 poblano chiles
8 garlic cloves, unpeeled
2 serrano chiles, stems removed and sliced in half
1⁄3 cup + 1 tablespoon extra virgin olive oil
1⁄4 cup Chobani® Whole Milk Plain Greek Yogurt
3/4 cup queso fresco
1⁄4 cup cilantro leaves
1 teaspoon Diamond Crystal kosher salt, plus more to taste
1⁄4 teaspoon freshly ground black pepper
1 lb Pasta (I like to use Tagliatelle)
Freshly ground black pepper or red pepper flakes
Finely chopped cilantro
Grated cotija or parmesan cheese
Preheat the oven to 400ºF. Halve the chiles, then remove the stems and seeds. Place the poblanos skin-side up with the unpeeled garlic and serrano peppers on a baking sheet then add a tablespoon of olive oil to a small bowl and brush it on the peppers. Roast in the oven for 20 minutes.
Remove from the oven. Place the poblanos in a bowl, then seal with plastic wrap, and let the chiles steam for about 10 minutes. Once the poblanos are cool, use your fingers to remove the waxy outer skin and then the stem and seeds. Peel the garlic cloves and add them to a blender, along with the poblanos, serranos, olive oil, yogurt, crumbled queso fresco, cilantro leaves, salt, and pepper. Blend until smooth, then taste and adjust for salt.
Bring a large pot of well-salted water to a boil. Drop in the pasta and cook according to the package directions. Drain the pasta and return to the pot. Mix in the sauce and toss the pasta, making sure all of the noodles are evenly coated.
To serve: Plate the noodles and finish with a sprinkle of freshly ground black pepper (or pepper flakes), chopped cilantro and queso cotija.