MEZZI RIGATONI WITH ROASTED TOMATILLO, TOMATO AND POBLANO CHILE SAUCE
- Barilla Mezzi Rigatoni
- tomatillos, outer skin removed and left whole
- garlic cloves, whole
- medium sized poblano chile
- ½ medium onion, cut into large wedges
- 1 ½ tsp oregano
- ¾ tsp sugar
- ½ tsp black pepper
- salt
- olive oil
- cilantro, chopped
- Italian parsley, chopped
- tarragon, chopped
- asparagus tips, blanched and chilled
- ½ cup peas, frozen
- snap peas, blanched
- cotija or pecorino romano cheese, grated
Mezzi Rigatoni
CHEF'S NOTE
Recipe created by Chef Charles Kimball.