1 large rind from a hunk of parmigiano-reggiano cheese trimmed
0.3 cup pistachios sliced
1 pound rice flour whole wheat whole
4 servings salt and pepper black freshly ground
1 sprigs herb bundle of several each thyme fresh
3 quarts water
Equipment
food processor
bowl
ladle
pot
sieve
broiler
slotted spoon
Directions
Set aside or prepare the stock.
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 nuts and add to the processor bowl.
Add the cilantro, spicy greens, marjoram, garlic, cumin, lime juice, a splash of stock, salt, and pepper, 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 pasta, salt the water and cook 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.
Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.
