12 Ounces Rigatoni, Spiral Pasta or Bow Ties
2 Poblano Peppers, roasted, peeled and seeded
2 Tablespoons Olive Oil
1/4 Cup Grated Parmesan Cheese
2 Carrots, peeled and cut into medium sized slivers
1/2 Cup Green Peas
1 Small Handful Lemon Thyme
Roast pepper over an open flame such as a grill or gas stove (lay it on an electric burner as a last resort), let the skin get completely black, allow it to cool, then remove the skin with the tip of a knife. Placing the roasted peppers in a clean paper bag will help in removing the skin. Use a paper towel to dab off pieces of burned skin. Washing it off will also remove the charred flavor, if you like.
Combine peppers, olive oil and cheese in food processor or blender and process until smooth. Cook pasta according to package directions. While pasta is cooking, cook carrots in microwave or on stovetop until slightly soft, add peas and heat until warm. Remove thyme leaves from stems by holding the top of a sprig and stripping the leaves downward. Drain cooked pasta, toss with the vegetables and thyme leaves, then gently coat with the poblano sauce.