Ingredients
The following ingredients have 4 Servings
- 1 lb poblano peppers ((I had 4))
- 4 cloves garlic (roughly chopped (I had 2 tbsp))
- 4 oz cream cheese
- 1/2 cup chicken stock
- 1 bunch cilantro ((weighed 3 oz), plus extra for garnish*)
- 1/2 cup heavy whipping cream
- salt
- 1 lb spaghetti
- 1/4 cup butter (cut into pats (salted butter is slightly better, but unsalted okay too))
Instruction
- If you have a gas stove or grill, place the poblanos directly over the flame until blackened on all sides, about 10 minutes. Alternatively, place the peppers on a sheet tray and cook under the broiler in the oven, turning for even blackening. This should also take about 10 minutes, depending on broiler strength (set it to "high"). Note: turn the kitchen fan on. The air will get "spicy" from this process.
- Place the blackened chiles in a bowl and cover the bowl tightly with plastic wrap. Let sit for 5 minutes. The plastic should get steamy.
- Peel the blackened skin off the chiles, and remove the seeds, stems, and any visible ribs. This is important for cutting down on the heat.
- Add the peeled chiles to a blender, along with the garlic, cream cheese, and chicken stock. Blend until smooth.
- Add the cilantro, heavy cream, and 1 tsp of salt, and blend again. Taste the sauce and adjust seasoning as necessary. Sometimes I add a little more salt. It's important it's well-seasoned.
- Cook the pasta in salted water (it should taste like the ocean) according to package directions until al dente. Drain the noodles and toss with the pats of butter, until the butter has melted and coats the noodles.
- Add the sauce, and toss well. The sauce will thicken slightly as the noodles absorb the liquid. Garnish the green spaghetti with extra cilantro if desired, then serve.