This Crisp Parmesan Bowl with Poblano Basil Pasta is a home run! The smooth, smoky, and spicy pasta sauce brings in all the flavors of a delicious pesto and then some. The crisp, savory parmesan bowl adds saltiness, but more importantly elegance.

Originally, this post was to highlight the making of the perfect Parmesan Bowl, but as we all know, a bowl without something wonderful inside is just a shell of a creature. In order to create the perfect complimentary combination with this salty and sassy bowl, I needed a pasta sauce that was subtle, yet rich in flavor. I thought a little heat, richness and baseiness was the answer. The final result: Poblano Basil Pasta Sauce. Each one of these bowl and pastas sauce items on their own is good, maybe not GREAT. Together though, they are a 10 on the Richter scale.

What’s in a Shell?

These bowls are very simple to make. The most difficult part is the flip, but I think we’ve got you covered in that department with a tutorial video. From our video clip you’ll see it’s as easy as placing a small bowl/custard cup in the center of your non-stick pan, holding it in place, and flipping the pan over. What I find wonderful, is that no two Parmesan Bowls are alike! Each crisp bowl has its own folds and whisps making them into an artful creation. Regarding the simplicity, there are three ingredients that make this bowl, Shredded Parmesan Reggiano, Grated Pecorino Romano, and Ground Black Pepper. Mix these together and sprinkle liberally into your preheated pan and you’re about 80% of the way there!

Poblano Basil Pasta…

Yes, it’s a thing… My first indulgence into this delightful pasta was at our old friends house. I was quite skeptical because, come on, who makes a pasta with poblano peppers??? As it turns out that skepticism quickly turned into satisfaction. And with me being me, I went about creating my own version! Wanting a plethora of flavors, but a smooth texture, I start with blending my peppers and accompanying vegetables/herbs. Once smooth, I pour it into a sauce pan and fold in Ricotta Cheese, then add the cooked pasta on low heat. Once thoroughly warmed, the pretty much complete pasta is tossed with some bacon, pine nuts, and Parmesan (as if you don’t get enough from the bowl)!

This Sounds…Interesting

You might be a skeptic like I was, but it is seriously delicious! As my neighbors (willing test subjects) said, “Smoky, spicy, pesto-y. Nice texture, love the bacon. Paired [well] with Sangiovese.. We could have easily eaten another plateful.” So go on and try it!

Tips and Tricks For Making Crisp Parmesan Bowl with Poblano Basil Pasta

• The Parmesan Bowls make great salad toppers! If you make too many, don’t worry, they’ll get eaten! Also, the more Pecorino cheese you use, the saltier your bowl will become.

• The bowls can be made a day or two in advance. If it starts getting a bit stale, flip it over on a custard cup or small bowl and place it in the oven at 350°F for a few minutes.

• While using Parmesan Cheeses in large quantities I go for pre-shredded and pre-grated. If you’re looking to shred or grate your own, the Microplane brand is unparalleled. I’ve tried all sorts of brands but this one seems to have the best grating, shaving, and shredding surfaces.

• Spin your bowl on a lazy susan while placing your pasta in it. It gives the pasta a nice plated presentation. Like a big twisted mountain of spaghetti – and who doesn’t love that?!

• **We’ve said it before and we will reiterate it, our favorite Gluten Free pasta brand is Divella. It has a very neutral pasta flavor and holds its composition well, especially when cooked “al dente.” Any gf pasta quickly falls apart at the slightest hint of overcooking.

• *The recipe calls for deseeded Poblano Peppers. If you would like a little more spice, feel free to leave in some seeds.

• Fresh ground pepper can be a pain! It has a superior flavor to pre-ground pepper, but if you’re sick of the grinding time, check out these automatic ones! They’re a life-saver.

• Do Poblano Peppers call your name like a Siren to the rocks? If so, check out Chorizo Poblano Fundido, it’ll keep your boat afloat!

Crisp Parmesan Bowl with Poblano Basil Pasta (GF)

5 from 3 votes

Course: Dinner, SidesCuisine: Italian

Servings

6

servings

Prep time

15

minutes

Cooking time

15

minutes

This Crisp Parmesan Bowl with Poblano Basil Pasta is a home run! The smooth, smoky, and spicy pasta sauce brings in all the flavors of a delicious pesto and then some. The crisp, savory parmesan bowl adds saltiness, but more importantly elegance.

Cook Mode

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Ingredients

• Crisp Parmesan Bowls

• 1+1/2 Cups 1+1/2 Parmesan Reggiano Cheese, Shredded

• 1 Cup 1 Pecorino Romano Cheese, Grated

• 1 Tbsp 1 Fresh Ground Black Pepper

• Creamy Poblano Basil Pasta

• 1/3 Cup 1/3 Fresh Basil, Leaf and Stem packed

• 1+1/2 Cups 1+1/2 Poblano Pepper, Deseeded (See Tips and Tricks*)

• 1/3 Cup 1/3 Olive Oil

• 2+1/2 Tbsp 2+1/2 Himalayan Pink Salt, Separated

• 1 Tbsp 1 Granulated White Sugar

• 3 Tbsp 3 Water

• 2 tsp 2 Black Pepper Fresh Ground

• 1 tsp 1 Fresh Garlic, grated

• 2 Tbsp 2 Red Onion, diced finely

• 2/3 Cup 2/3 Ricotta Cheese (Preferably Whole Milk)

• 1 Lb 1 GF Angel Hair or Spaghetti Pasta (See Tips and Tricks**)

• 2/3 Cup 2/3 Shredded Parmesan Reggiano, Separated

• 3/4 Cup 3/4 Hardwood Smoked Bacon, Cooked and Chopped Into Large Chunks

• 1/4 Cup 1/4 Pine Nuts

Directions

• Crisp Parmesan Bowl Instructions
• In a medium sized bowl, combine the Shredded Parmesan Reggiano and Grated Pecorino Romano and Fresh Ground Black Pepper.
• Mix gently to an even consistency.
• In a medium sized non-stick saute pan on medium heat sprinkle generously from the middle out 1/6 of the Parmesan Mixture.
• Allow the cheese to turn golden brown.
• Loosen the edges with a silicone spatula.
• Place a bowl in the middle of the cheese.
• Lift the pan off the stove and flip the pan while holding the bowl with your second hand (carefully!). If you have a heat safe glove, use one!
• The cheese should slide off the pan and form around the bowl. Set the bowl on a cutting board allowing the upside down cheese bowl to cool for 2 minutes.
• Repeat until all your Crisp Parmesan Bowls are complete.
• Creamy Poblano Basil Pasta Instructions
• Boil 1 Lb of Gluten Free Spaghetti or Linguine Pasta al dente according to package instruction.
• Strain and rinse with cool water, then set the pasta aside.
• In a blender or food processor, combine the Basil, Poblano, Olive Oil, Water, the remaining ½ Tbsp Salt, Sugar, Pepper, Garlic and Red Onion. Blend until the poblano basil sauce is virtually smooth.
• Pour the sauce into a medium sized pot and fold in the ⅔ Cup of Ricotta Cheese.
• Add in the strained pasta, bacon, and ⅓ Cup of Shredded Parmesan Cheese
• Fold together and heat on Med/Low to your desired temperature.
• Serve in Parmesan Bowls topped with Pine Nuts and the remaining Parmesan Reggiano Cheese.

Recipe Video

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