Espagueti Verde

1. 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. 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. 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. 4

   Cook and drain pasta.

5. 5

   While pasta is cooking, add butter to a large saucepan set over medium heat. When buter foams, pour in the chile mixture.

6. 6

   Cook, partially covered, for about 10 minutes, stirring occasionally.

7. 7

   Add the crema and 1 teaspoon of salt.

8. 8

   Add the pasta to the saucepan and toss well.

9. 9

   Top with Manchego cheese.

No additional tips available.