Espagueti Verde

• linguini, linguini or preferred pasta
• 4–5 poblano chiles, roasted, peeled, seeded and cut into strips
• ½ onion, small, grated
• 2 garlic, pressed
• 3 tablespoons unsalted butter
• olive oil, drizzle
• cilantro, bunch of leaves
• cream cheese, large bar, cut into pieces
• Mexican crema
• milk
• salt, to taste
• pasta cooking water

Preparation

1. Step 1

   1:01
   Grate half a small onion and press 2 garlic cloves. Set aside a bunch of cilantro leaves, a large bar of cream cheese cut into pieces, Mexican crema, and milk.
2. Step 2

   1:36
   In a hot skillet add the unsalted butter and a drizzle of olive oil. Incorporate the grated onion and pressed garlic. Cook over medium to medium-low heat until the onion turns a light golden color, about 7 minutes.
3. Step 3

   2:11
   Add the roasted poblano chile strips to the skillet and cook for about 3 minutes to deepen the flavor. Remove from heat and let cool.
4. Step 4

   2:34
   In a blender, combine the cooled poblano strips with the onion, garlic, cut cream cheese, Mexican crema, cilantro leaves, and milk. Blend until fully integrated and smooth.
5. Step 5

   3:03
   Return to the same skillet over low heat with any remaining butter. Add the blended poblano cream sauce, season with salt or chicken bouillon powder to taste, and cook gently until heated through without boiling to prevent curdling.
6. Step 6

   3:43
   Meanwhile, bring 3 liters of water to a boil. Add 2 teaspoons of salt and the linguini. Cook according to package instructions until al dente. Drain, shaking off excess water, and reserve some of the pasta cooking water.
7. Step 7

   4:18
   Add the drained pasta to the warm sauce in the skillet. Stir to coat and heat through. If the sauce thickens, add a splash of reserved pasta water to loosen. Serve immediately.