INGREDIENTS
2
Garlic cloves
1/3 cup
Italian parsley leaves plus more, fresh
4
Poblano peppers, large
1
Yellow onion quartered (about 6 ounces), medium
1
Tablespooon lemon juice
1 lb
Fettuccine or linguine pasta
1 tsp
Cane sugar, unrefined
1
Kosher salt and freshly ground black pepper
3 tbsp
Olive oil, extra-virgin
1/3 cup
Pepitas
4 oz
Feta or cotija cheese