In Austin, Hatch Chiles have their own season. Each August our main grocery store, HEB, is filled with the smell of roasting chiles. I always buy several pound, use a bunch right away and freeze the rest to get me through the year. One of my favorite dishes is Hatch Chile Walnut Pesto.
I start with walnuts and garlic.
In go the chiles, olive oil, salt, pepper, and parmesan.
Blend it all together in the food processor.
We roast several ducks at a time and then freeze them in small packages for easy use. I just took a package of frozen smoked duck and heated it in the water as it came to a boil.
Boil the pasta, making sure to reserve a small amount of the boiling water to add to the pesto when mixing in with the pasta.
Yum!
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