For the sauce

  • 1/4 cup Cotija cheese
  • 1 1/2 cups low-fat milk
  • 1/2 cup cleaned walnut
  • 1 1/2 tbsp. sugar
  • 1 small cinnamon stick
  • 1 tbsp. sherry
  • For the pasta
  • 2 L of water
  • ½ tsp salt
  • 200 g of Fettuccine La Moderna®
  • 2 tbsp. canola oil
  • 1 chopped garlic clove
  • 1/4 chopped onion
  • 2 small poblano peppers, cleaned, roasted and sliced
  • 1/2 cup pomegranate seeds
  • 3 tbsp. chopped parsley, washed and disinfected


For the sauce

  1. Place all the ingredients in your blender or food processor and blend until you get a smooth and homogeneous sauce; set aside.

For the pasta

  1. Heat the water with salt in a tall pot until boiling.
  2. Immediately add the Fettuccine La Moderna® and cook until al dente (soft on the outside and firm on the inside); check the cooking times marked on the package.
  3. Drain and set aside.Heat the oil in a skillet and soften the garlic and onion until they release all their flavor and the onion becomes translucent.
  4. Add the poblano pepper slices and cook for a couple of minutes, stirring occasionally until the pepper softens.
  5. Add the pasta to the skillet and stir to incorporate with the other ingredients.
  6. The rest of the preparation will be to taste and in the purest style of traditional chiles en nogada.
  7. You can add the sauce to the skillet and heat it with the pasta for a minute for a hot version or transfer the pasta to a bowl, wait for it to cool slightly, and mix it with the sauce at room temperature for a cold version.
  8. Finish by decorating the pasta with pomegranate seeds and chopped parsley.
  9. Enjoy immediately.

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