|
Pasta with a green poblano sauce is
quite popular in Mexico, but usually in baked versions. Any kind of dried pasta
will work well in the dish as long as it's not tiny or extra-thin. From "Zarela's
Veracruz." |
|
Espaguetti Verde (Green Spaghetti)
2 large poblano chilies
6 large cilantro sprigs, leaves only
1 small white onion, coarsely chopped
1 garlic clove, coarsely chopped
2 tablespoons salt
1/2 pound spaghetti or other dried pasta
2 tablespoons butter
1/2 cup Mexican crema or heavy cream
4 ounces white cheddar or manchego cheese, shredded (about 1 cup)
Griddle-roast chilies until black all over, peel and seed. Puree in a blender or
food processor with the cilantro, onion and garlic.
Bring a large pot of water to a boil and add 5 teaspoons of the salt. Add the
spaghetti and cook according to the package directions; it should not be al
dente.
While the spaghetti cooks, heat the butter in a medium saucepan over medium
heat. When it foams, add the chili mixture. Cook, partly covered, for 10-12
minutes. Stir in the crema or cream and the remaining 1 teaspoon salt.
Drain the spaghetti when almost done to your taste. Return to the pot, pour the
sauce over it and toss to combine well. Scatter the cheese over the spaghetti
and serve at once.
Makes 4 servings.
|
|
