Char and blister the chile peppers by placing over a burner, an open flame or under a broiler, and turning until black. Place the charred peppers in a small bowl and cover until cool enough to handle.
Peel and
seed the peppers and add them to a
food processor. Meanwhile, lightly toast the
nuts and add to the processor bowl. Add the cilantro, spicy greens,
marjoram, garlic, cumin,
lime juice, a splash of stock, salt and pepper, and then pour in about 1/4 cup
extra-virgin olive oil and
pulse the processor to form the
pesto sauce. Place in a container, cover, and store in the refrigerator for a make-ahead meal.
To serve, place the pesto in the bottom of a large serving bowl. Heat a large pot of water to a boil for the pasta, salt the water, and cook the pasta to
al dente. Just before draining, add a ladle of starchy cooking water to the pesto,
drain the pasta and add the hot pasta to the serving bowl and toss 1 to 2 minutes. Serve immediately with grated Manchego on top.
Peaches and Arugula with Goat Cheese, Marcona Almonds, Crispy Prosciutto and Honey
