Fettucine Pasta With Green Chile Pesto

• The Pesto:
• 6 green New Mexican chiles,
• roasted, peeled, stems and seeds removed, chopped
• 1/2 cup olive oil
• 2 cups fresh spinach, chopped
• 1/2 cup chopped fresh cilantro or parsley
• 2 cloves garlic
• 1 tablespoon chopped fresh basil or 2 teaspoons dried
• 2 tablespoons pinon nuts
• salt and pepper to taste
• The Pasta:
• 3 quarts of water
• salt
• 1/2 pound fettucine
• olive oil
• grated Romano cheese

1. The Pesto: Puree all the ingredients to a smooth sauce. Thin with water to process if necessary.
2. The Pasta: Bring the water to a boil and add the salt and fettucine. Cook uncovered until tender but still firm-al dente, as the Italians say. Drain and toss with a few drops of olive oil so the pasta does not stick together.
3. To serve, toss the fettucine with the pesto until well coated. Garnish with the cheese and additional pinon nuts if desired.

green new mexican, olive oil, fresh spinach, fresh cilantro, garlic, fresh basil, pinon nuts, salt, water, salt, fettucine, olive oil, romano cheese

Taken from www.epicurious.com/recipes/member/views/fettucine-pasta-with-green-chile-pesto-52423201 (may not work)