The Home Grown Farm

The Home Grown Recipes

Spelt Pasta with Charred Poblano Pesto



2 1/2 c whole spelt flour (OR half spelt and half white flour)

1/2 tsp. salt

2 eggs

2 Tbsp. extra virgin olive oil

3-6 Tbsp. water


6 small poblano peppers

1 jalapeno, seeded

1 clove garlic

2 Tbsp. lime juice

1/4 c parsley

1/4 c cilantro

2 Tbsp. mint

1/3 c extra virgin olive oil

salt and pepper

1/3 c seeds or nuts

1 c beets



  1. Combine flour and salt.
  2. Mix wet ingredients.
  3. Create a well in the dry ingredients and pour in 3 Tbsp. of the wet ingredients.
  4. Begin mixing by hand then gradually add the remaining liquid.
  5. Knead for 5-10 minutes.  Form into a ball and cover.
  6. Allow dough to rest and relax for 30-60 minutes at room temperature.
  7. Divide dough into quarters and work into the pasta machine.
  8. Boil in salted water for 3-5 minutes.  Remove noodles and place in bowl then toss with olive oil.  Reserve 1 cup of the liquid for the pesto.



  1. Broil poblano peppers and jalapenos till skin is blackened.
  2. Remove from oven and wrap in foil to let cool.
  3. Once the peppers are cool, remove blackened skin and seeds (to decrease spiciness).
  4. Place all ingredients in the bowl of a food processor and mix till smooth.
  5. Add pesto and 1 cup boiling water to pasta and toss.



  1. Roast at 375 degrees for 40 minutes.
  2. Remove from oven, drizzle with olive oil and sprinkle with salt and pepper.
  3. Wrap in foil to let cool.
  4. Once cool, remove skins, and slice into quarters.
  5. Add sliced beets to pasta and pesto and serve.


Recipe courtesy of Juanita Barrientos, Executive Chef at Happy Harvest