Green Spaghetti (Spaghetti in Poblano Salsa)
Make this Tonight - "Mexican Home-Cooking"
- 3 poblano chiles
- ¼ cup (25 g) chopped white onion
- 2 cloves garlic, peeled
- ¼ cup (13 g) fresh flat-leaf parsley
- 1 cup (240 ml) whole milk
- ½ cup (120 ml) Mexican crema
- 1 tablespoon salted butter
- 1 pound (455 g) bucatini pasta
- 2 bay leaves
- Sea salt and freshly ground black pepper
- Cotija cheese, crumbled
- Olive oil
- To prepare the chiles, place them directly over your stove’s gas flame at its highest setting, turning constantly until charred on all sides, 5 to 7 minutes.
- Once the chiles are charred, put the chiles in a medium bowl and cover with a large plate for a few minutes to soften and steam. This will make peeling the burnt skin off easier.
- Cover until cool enough to handle, then remove most of the skin with your fingers.
- In a blender, combine the chiles, onion, garlic, parsley, milk, and crema and blend until smooth.
- In a medium-sized pan over medium heat, melt the butter.
- Add the pureed chile sauce to the pan and allow to simmer for about 10 minutes, stirring occasionally.
- Meanwhile, cook your pasta with the bay leaves for 1 minute less than the package directions indicate. Drain the pasta and add it to the pot with the poblano sauce. Discard the bay leaves.
- Stir or toss the pasta to coat with the sauce. Turn off the heat and give a big sprinkle of cheese and a drizzle of high-quality olive oil.
- Toss or stir vigorously.