Espagueti Verde

This is Mexican Green Spaghetti. So rich and creamy with a slight kick from the poblano peppers. NOTE: You can use pasilla peppers instead of poblanos. You can use sour cream, or Greek yogurt for the crema. You can use Parmesan for the Manchego.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 2  large poblano chiles (or pasilla)
• 1⁄4 cup cilantro, leaves only
• 1⁄2 small  white onion, chopped
• 1  garlic clove, chopped
• 2  tablespoons salt, divided
• 1⁄2 lb spaghetti
• 2  tablespoons butter
• 1⁄2 cup  Mexican crema (see Note for substitutions)
• 4  ounces manchego cheese, shredded (or Parmesan)

Directions

1. Turn the broiler to high. Set poblano chiles on a foil covered baking sheet, and broil, flipping the chiles occasionally with a pair of tongs, until blackened on all sides.
2. Transfer chiles to a plastic bag. Let steam for five to ten minutes. Peel the blackened skins off the chiles, and then remove stems and seeds.
3. Chop the chiles and then place in a food processor or blender along with the cilantro, onion, and garlic. Puree mixture until smooth.
4. Cook and drain pasta.
5. While pasta is cooking, add butter to a large saucepan set over medium heat. When buter foams, pour in the chile mixture.
6. Cook, partially covered, for about 10 minutes, stirring occasionally.
7. Add the crema and 1 teaspoon of salt.
8. Add the pasta to the saucepan and toss well.
9. Top with Manchego cheese.