Just when I thought I had tried every possible combination of pasta, I come across some new and delicious variation. This recipe, which can be found in Zarela's Veracruz, gets its green color not from some kind of pesto, but from poblano chiles. Though the Mexican variation might seem strange at first, I was surprised on recent trip through Mexico City and Oaxaca to find pasta dishes with such interesting sauces on so many of the menus.
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Nothing can take the place of traditional chiles rellenos, but this grilled riff on the original is a satisfying vegetarian meal in its own right for those balmy spring evenings you'd rather spend on the patio. They are a fresher, somewhat lighter alternative to the original that is still full of cheesy goodness and many of the classic flavors. Get the recipe here, but a question for you: What are your favorite classic dishes to riff on the grill?
Note: Serious Eater Michael Natkin of the vegetarian blog Herbivoracious drops by every Wednesday to share a delicious recipe to expand our vegetarian repertoire. In these dog days of summer, everyone likes to eat a little lighter and keep hot...