ESPAGUETI VERDE RECIPES

Steps:

• Turn broiler to high and line a medium baking sheet with foil. Place peppers on baking sheet and broil, turning occasionally with tongs, until blackened on all sides. Transfer chilis to a heat-proof bowl and cover with plastic wrap. Let peppers steam for 10 minutes, then remove plastic wrap and peel skins off peppers. Remove stems and seeds and roughly chop peppers. Combine peppers, cilantro, onion, and garlic into a food processor or blender and blend until smooth. In a large skillet over medium heat, melt butter. Pour in pepper mixture, then stir in vegetable stock or water. Cook, stirring occasionally, until thickened slightly, 3 to 4 minutes.  Meanwhile, make spaghetti: In a large pot of boiling salted water, cook spaghetti according to package instructions. Reserve 1 cup pasta water then drain.  Add cream cheese to sauce and stir until it has completely melted into the sauce. Season with salt and pepper. Toss cooked pasta with sauce, adding pasta water to loosen up the sauce, if needed. Divide onto plates and garnish with cilantro and queso fresco.

Steps:

• 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.
• 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.
• Chop the chiles and then place in a food processor or blender along with the cilantro, onion, and garlic. Puree mixture until smooth.
• Cook and drain pasta.
• While pasta is cooking, add butter to a large saucepan set over medium heat. When buter foams, pour in the chile mixture.
• Cook, partially covered, for about 10 minutes, stirring occasionally.
• Add the crema and 1 teaspoon of salt.
• Add the pasta to the saucepan and toss well.
• Top with Manchego cheese.