Pasta Poblano

This recipe relies upon a Mexican way to cook pasta. For a heartier variation stir in a little cooked and diced chicken. Poblano peppers are a dark green chile with a flavor that can range from mild to slightly spicy. They are usually around 4 to 5 inches long and are sometimes known as Ancho or Mulato chiles.

• Calories: 569 Calories

Ingredients

• 2 tablespoons butter
• 1 onion, chopped
• salt to taste
• 1 ½ cups heavy whipping cream
• 1 clove garlic, minced
• ground black pepper to taste
• 1 pound uncooked linguine
• 1 fresh poblano chile pepper, seeded and minced
• 4 ounces shredded mozzarella cheese

Recipe Instructions

Step 1

Cook the pasta in a large pot of 4 quarts boiling salted water until al dente. Add the poblano pepper to the boiling water when you add the pasta. Drain water from pasta and remove poblano pepper.

Step 2

Using a blender, puree together the poblano pepper, garlic, onion and cream.

Step 3

In a large saucepan over medium heat, melt the butter. Add the blended sauce and salt and pepper to taste. Cook for 5 minutes. Stir in the cooked and drained pasta and grated mozzarella cheese. Cook for 10 minutes. Serve immediately.