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
- 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
- Heat the water with salt in a tall pot until boiling.
- 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.
- 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.
- Add the poblano pepper slices and cook for a couple of minutes, stirring occasionally until the pepper softens.
- Add the pasta to the skillet and stir to incorporate with the other ingredients.
- The rest of the preparation will be to taste and in the purest style of traditional chiles en nogada.
- 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.
- Finish by decorating the pasta with pomegranate seeds and chopped parsley.
- Enjoy immediately.