Ingredients

The following ingredients have 4 Servings
  • 8 ounces angel hair pasta
  • 2 poblano peppers (halved lengthwise)
  • Salt and freshly ground black pepper
  • 3/4 lb tomatillos (peeled and quartered (about 6 medium))
  • 3 tablespoons olive oil
  • 1/2 cup onion (finely chopped)
  • 2 cloves garlic (minced)
  • Juice of 1 lime
  • 2 scallions (chopped)
  • 4 tablespoons chopped fresh cilantro
  • 4 tablespoons sour cream
  • 4 lime wedges (optional)

Instruction

  • Position a rack about 6 inches from the top of the oven, preheat the broiler, and put a large pot of salted water on to boil for the pasta.
  • Cover a broiler pan with aluminum foil, coat lightly with nonstick spray, and arrange the poblanos, skin side up in a single layer.
  • Broil until patches of the skin begin to blister and blacken, 5 to 10 minutes.
  • Remove the peppers from the oven, fold the edges of the foil up to form a sealed pouch and set aside for 10 to 15 minutes. This will steam the peppers and make it easier to remove the skin.
  • While the peppers cool, arrange the quartered tomatillos on the broiler pan. Season with salt and pepper, broil until softened, 4 to 5 minutes, then set aside to cool.
  • While you're preparing the poblanos and tomatillos, heat the olive oil in a frying pan over medium heat and add the onion.
  • Sauté until soft and translucent, 4 to 5 minutes, then add the garlic, season lightly with salt and pepper, and continue cooking until fragrant, 2 minutes longer. Remove from the heat.
  • Once the poblanos are cool enough to handle, use your fingers to peel off as much of the skin as possible, then rough chop them and place in the work bowl of a food processor.
  • Add the roasted tomatillos and the onion-garlic mixture (including the olive oil) and process to a salsa-like consistency. Transfer to a bowl and season to taste with salt and pepper.
  • Cook and drain the pasta according to package directions, reserving 1/4 cup of the cooking liquid for the sauce.
  • Stir the reserved liquid, lime juice, and chopped scallions into the sauce.
  • Pour about half of the sauce over the pasta, add the cilantro and toss to combine.
  • To serve, plate individual servings of pasta and divide the remaining sauce over the top.
  • Top with a tablespoon of sour cream, garnish with lime wedges and serve immediately.