Pepper and Steak Fettucini with Poblano Cream Sauce!

For the sauce:

1/2 c. cashews, soaked

3 poblano peppers, diced

1 onion, diced

4 garlic cloves, skins on

1 t. cumin

1/4 t. salt

1 lime, juiced

1/2 c. water

 

For the rest:

16 oz. fettuccine

2 bell peppers, sliced thin

8 oz, skirt steak, sliced thin

 

 

First, soak the cashews.  I'd suggest soaking them covered in boiling water for a couple of hours. This will soften them quickly. After they have soaked, be sure to drain the water. Chop and seed the poblanos and spread them out evenly on a pan. Season them with salt. Place the onion and the garlic cloves with skin on the sheet as well. Roast for 15 minutes at 400 degrees.. While the peppers are cooking, prepare your pasta.  Add the roasted poblanos and onions to the blender.  Peel the garlic and add those to the blender along with the soaked cashews, cumin, salt, and lime juice.  Add 1/2 cup of water and blend until completely smooth. Add more water as needed to reach desired consistency.   Meanwhile, grill the bell peppers and steak.  Serve the pasta with the grilled steak and  bell peppers and toss with  poblano cream sauce. Garnish with crushed red pepper and cilantro.