'New Hatch New Mexican Green Chile' is a very special treat. Once a year for a couple of weeks our local Wally-Mart will carry these green goddesses of the Southwest. They are hot and spicy with a flavor that cannot be matched by our local farmers. These are the gold standard of green pepper. While these peppers are available we always fill up a shopping cart full of peppers and have a chile extravaganza. Chile verde, salsas and today green chile pasta. This recipe was an improvisation that was a success.
We roasted our peppers over a mesquite fire to add a smoky flavor and to make the tough skins easy to remove. The peppers skins and seeds were removed. A rough chop and then a trip to the food processor created a green gold puree. Some fresh eggs from Garden Girl Farm and good olive oil will add even more flavor. A basic pasta recipe was followed with the addition of the puree and additional flour. A manipulation through the Kitchen Aid and we have pasta. This pasta was served with a little olive oil and Parmesan cheese. The pepper flavor shined through and through. Pasta with a pepper zing was a tasty treat. Yummy Noodles!