Mezzi Rigatoni with Tomatillo and Poblano Chile Sauce | Barilla for Professionals USA
www.barillaforprofessionals.com
Mezzi Rigatoni with Roasted Tomatillo, Tomato and Poblano Chile Sauce: bold Latin flavors on premium pasta for foodservice menus. Barilla for Professionals USA.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.barillaforprofessionals.com.
Ingredients
- Barilla Mezzi Rigatoni
- tomatillos, outer skin removed and left whole
- garlic cloves, whole
- medium sized poblano chile
- ½ medium onion, cut into large wedges
- 1 ½ tsp oregano
- ¾ tsp sugar
- ½ tsp black pepper
- salt
- olive oil
- cilantro, chopped
- Italian parsley, chopped
- tarragon, chopped
- asparagus tips, blanched and chilled
- ½ cup peas, frozen
- snap peas, blanched
- cotija or pecorino romano cheese, grated
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