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1
Set aside or prepare the stock.
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2
Char and blister the chile peppers by placing over a burner, an open flame or under a broiler, and turning until black.
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3
Place the charred peppers in a small bowl and cover until cool enough to handle.
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4
Peel and seed the peppers and add them to a food processor.
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5
Meanwhile, lightly toast nuts and add to the processor bowl.
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6
Add the cilantro, spicy greens, marjoram, garlic, cumin, lime juice, a splash of stock, salt, and pepper, then pour in about 1/4 cup extra-virgin olive oil and pulse the processor to form the pesto sauce.
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7
Place in a container, cover, and store in the refrigerator for a make-ahead meal.
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8
To serve, place the pesto in the bottom of a large serving bowl.
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9
Heat a large pot of water to a boil for pasta, salt the water and cook pasta to al dente.
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10
Just before draining, add a ladle of starchy cooking water to the pesto, drain the pasta and add the hot pasta to the serving bowl and toss 1 to 2 minutes, serve immediately with grated Manchego on top.
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11
For the stock:
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12
Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer.
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13
Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.
