GREEN PEPPER SPAGHETTI 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:

• 1. Cook the pasta in a pan of boiling salted water according to the packet instructions.
  2. Meanwhile, peel the garlic. Tear the stems out of the cavolo and discard, adding the leaves and the garlic to the pasta pan for 5 minutes.
  3. Pour 1½ tablespoons of extra virgin olive oil into a blender, then finely grate in the Parmesan.
  4. Use tongs to carefully transfer the cavolo leaves and garlic straight into the blender and blitz for a few minutes until super-smooth. Taste and season to perfection with sea salt and black pepper.
  5. Drain the pasta, reserving a mugful of cooking water.
  6. Return it to the pan and toss with the vibrant green sauce, loosening with a splash of reserved cooking water, if needed, then divide between your plates.
  7. Dot over the ricotta, drizzle with a tiny bit of extra virgin olive oil, and tuck right in.