Farmers Market @ Pepsico

seasonal recipes from local farmers

Tomatillo Pasta Sauce
INGREDIENTS: 2 lb Tomatillos, husked, rinsed and chopped 1 medium White Onion, chopped 2 Garlic Cloves, chopped 3-4” (small) Poblano Pepper, seeded and chopped ½ - 1 small Jalapeno Pepper, seeded and chopped 2/3 cup Chicken Stock, divided Kosher Salt and Ground Black Pepper Extra Virgin Olive Oil 1 bunch of Cilantro, roughly chopped and divided 2 cups of your favorite shaped dry Pasta ½ cup Half and Half (fat free works well!) Manchego Cheese DIRECTIONS:

In a medium sauté pan heat 2 tablespoons of olive oil over medium heat and add the vegetables and 1 teaspoon of salt and ½ teaspoon of pepper. Cook for about 3-4 minutes until the tomatillos release their juices and soften. Once the vegetables begin to caramelize, after about 5 minutes, deglaze with 1/3 cup of stock, scraping up all the yummy brown bits from the pan. Allow the sauce to reduce slightly, another 2-3 minutes, and add the remaining stock. Turn off the heat and allow to cool 5-10 minutes. Add ½ of the cilantro and puree in a food processor. Set aside, leaving the sauté pan on the stove. While the sauce is cooling, bring a pot of salted water to boil. Cook the pasta a few minutes before it reaches al dente. Drain the pasta and drop in to the sauté pan. Add 1½ cups of the pureed tomatillo sauce and bring to a simmer. The pasta should only need about 2 minutes to finish cooking. Blend in the cream to incorporate and taste for seasoning. Serve with grated manchego cheese and the remaining cilantro. Cook’s Note: Great additions to this pasta dish are grilled zucchini and grilled chicken. Leave the cream out and use the plain sauce over fish tacos or enchiladas.
Created by Executive Chef Maria Reina. Check out her web site at