Happy September! I’m not quite sure where Summer went, but with the temperature in the 90′s here in NYC it sure feels like it’s still with us. But by this time next week it will have been more than a month since I almost cut my finger off, I will have started school, and it will officially feel like Fall. At least, I think it will.
However, in this last weekend of freedom I simply sliced a few vegetables in half, doused them in oil and salt, roasted, pureed, and ended up with this super simple pasta dish. It may involve turning on the oven, but I promise you won’t be in the kitchen for long. More time to enjoy your Labor Day festivities. Hey, what are you doing for Labor Day, anyways?
8 oz. spaghetti
10-12 tomatillos, halved
2 poblano peppers, stemmed, seeded and halved
2 T. olive oil
1/2 tsp. sea salt, plus more to taste
1/2 c. pumpkin seeds (pepitas)
juice of one lime
1 tsp. honey
crumbly cheese for garnish (feta, goat cheese, cojita, etc.)
Preheat the oven to 450.
Bring a pot of water to boil. Cook spaghetti according to the package directions (usually 10 minutes or so). Drain, reserving about 1/2 c. water, and set aside.
Meanwhile combine tomatillos, poblanos, oil and a few pinches of salt, and spread it out on a baking sheet. Roast for about 20 minutes, or until vegetables are soft and just starting to brown. Toast the pumpkin seeds in a dry skillet over medium for a few minutes, until they start to pop.
Transfer the vegetables to the food processor along with half the toasted seeds (1/4 c.) lime juice and honey. Process for a minute or two then taste. I added about 1/2 tsp. more salt, but add a little at a time until the flavor pops.
Pour the pasta into a serving dish and stir in the tomatillo mixture. Add pasta water, a little at a time until a creamy sauce forms. Top with the cheese and the rest of the pepitas and serve.