MEZZI RIGATONI WITH ROASTED TOMATILLO, TOMATO AND POBLANO CHILE SAUCE

INGREDIENTS

• 8 oz Barilla Mezzi Rigatoni
• 8 oz tomatillos, outer skin removed and left whole
• 2 each garlic cloves, whole
• 1 each medium sized poblano chile
• ½ medium onion, cut into large wedges
• 1 ½ tsp oregano
• ¾ tsp sugar
• ½ tsp black pepper
• 1 tsp salt
• 4 tbsp olive oil
• 2 tbsp cilantro, chopped
• 4 tbsp Italian parsley, chopped
• 2 tbsp tarragon, chopped
• 8 oz asparagus tips, blanched and chilled
• ½ cup peas, frozen
• 8 oz snap peas, blanched
• 4 tbsp cotija or pecorino romano cheese, grated

PREPARATION

1. 1.Preheat oven to 385 degrees.
2. 2.Rinse the tomatillos, tomatoes, and poblano under cold water and place in a mixing bowl.
3. 3.Drizzle 2 tbsp of olive oil into the mixing bowl and toss to coat.
4. 4.Place the mixture on a lined baking sheet and roast for 6 minutes.
5. 5.Add the whole garlic and roast for an additional 2 minutes.
6. 6.Remove from oven and allow to cool. When cool, transfer to a blender.
7. 7.Add the oregano, sugar, crushed red pepper, black pepper and ½ of the salt. Taste and correct seasoning if necessary.
8. 8.Pour the blended mixture through a chinois to strain, creating a creamy and smooth sauce.
9. 9.Bring 2 quarts of water to a boil.
10. 10.Once boiling, add 8 oz of the Barilla Mezzi Rigatoni to the water and cook for 15 minutes.
11. 11.Strain the pasta, reserving the pasta starch water.
12. 12.Heat the pureed sauce over medium heat, adding some of the starch water to loosen.
13. 13.Add the pasta and cook for 1-2 minutes so the pasta becomes well coated.
14. 14.Remove from heat and add the asparagus, peas, snap peas, parsley, tarragon and cilantro. Toss well.
15. 15.Divide into 4 bowls and sprinkle with 1 tbsp of either cotija or pecorino romano cheese.
16. 16.Add salt and pepper to taste.