Mexican Green Spaghetti

1. Cook the spaghetti noodles following the instructions on the box for al dente.

2. One or two at a time, cook the poblano peppers directly on the grate of your gas stove over medium high heat – for about seven minutes total. Periodically turn with tongs or a fork to cook all sides of the skin. (Don’t worry if it looks black, that will go away when you peel it).

If you don’t have a gas stove, you can roast peppers in the oven. If you do this, preheat the oven to 450° F. Spread the peppers in a single layer on a foil-lined baking sheet and cook until the skin blisters and begins to darken, about five to ten minutes.

3. Put the peppers inside a plastic bag so they can “sweat” and then you will be able to remove the skin easier (for about 8 minutes.)

4. While the peppers are “sweating” peel the garlic cloves, chop the cilantro and … check your pasta! It should be “al dente”.

5. Once the peppers are ready, peel them and get the seeds and veins out (use plastic gloves because the heat of the peppers is all in the seeds and you will burn your hands if not – trust me!)

6. Now just blend the roasted flesh of the peppers, the garlic, bouillion cubes, cilantro, black pepper, sour cream or crema, and water until it is a creamy green sauce.

7. Pour the sauce in a pot on the stove (low heat) until it starts to boil.

8. Add the cooked spaghetti to the simmering sauce and let it all simmer for 2 or 3 minutes. Make sure all the noodles are covered by the sauce, you can use the milk (or less or more) to get the desired consistency of the sauce (it should just be a nice cream, not soupy, not too thick). Voila!!! Your Mexican green spaghetti is ready! (You can use some fresh cilantro leaves to decorate!).