Pasta with Roasted Poblano Salsa

Ingredients

• 200 g linguine
• 2 poblano pepper
• 2 ripe tomato
• 2 tbsp fresh cilantro
• 1 lime
• 1 tbsp olive oil
• 1 garlic clove
• ½ tsp salt
• ¼ tsp black pepper

Instructions

1. 1

   Preheat the broiler and place the poblano peppers and tomatoes on a baking sheet; drizzle with half the olive oil and roast, turning once, until skins are blistered and peppers are tender, about 8 minutes.

2. 2

   While the vegetables roast, bring a pot of salted water to a boil, add the linguine and cook al dente according to package directions, about 9 minutes; drain, reserving ¼ cup pasta water.

3. 3

   Transfer the roasted peppers, tomatoes, garlic, cilantro, lime juice, remaining olive oil, salt, and pepper to a blender; pulse until a coarse salsa forms, adding reserved pasta water as needed to reach a saucy consistency.

4. 4

   Toss the cooked linguine with the roasted poblano salsa, adjusting seasoning if needed, and serve immediately, garnished with extra cilantro leaves.