Espagueti Verde (Poblano Pasta)

Ingredients

• 4 poblano peppers
• 1 teaspoon olive oil
• 1 lb spaghetti
• 1/2 cup milk
• 1/2 white onion
• 2 cloves garlic, pressed
• pinch red pepper flakes (or to taste)
• 1 teaspoon chicken bouillon
• Salt and pepper to taste
• 1 (8 oz) package cream cheese
• 1 ½ cups crumbled queso fresco
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley

Preparation

1. Preheat oven to 425˚F. Place poblanos on pan greased with olive oil and cook for 7-10 minutes or until blistered. Turn over using tongs and roast other side for 7-10 minutes.
2. Remove from oven and place in heat-proof bowl. Cover with plastic wrap and allow to sit for 10 minutes. Carefully remove skin from pepper and remove seeds. Chop coarsely.
3. Add poblanos to food processor along with onion, garlic, milk, bouillon, red pepper flakes, salt, and pepper. Puree until fine in texture.
4. Cook pasta to al dente and scoop out 1 1/2 cups of the pasta water just before draining. Add sauce to pan and heat over medium-low for 3 minutes then add cream cheese. Cook until melted then add pasta. If too thick add a bit of the pasta water until texture is good and sauce coats each piece of pasta. Add more salt and pepper to taste if needed.
5. Remove from heat and stir in queso fresco, cilantro, and parsley. Serve piping hot and enjoy!