Espagueti Verde

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 large poblano chiles (or pasilla)
• 1/4 cup cilantro, leaves only
• 1/2 small 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)

Recipe

• 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.