A friend of mine (hey Liz!) sent this along. Beware. This pasta is hot. Like burn your mouth, pray for snow so you can stick your face in it afterwards HOT.
The original recipe calls this “green spaghetti,” and while I respect the owner of the original content (and because mine is less green), I’ll be calling it “hot pepper pasta.”
Serves 4-6 brave souls
2 poblano peppers
4 serrano chiles
4 cloves garlic, roughly chopped
3 oz. cream cheese
1 bunch cilantro
1/4 cup chicken stock
salt and pepper
If you have a gas stove, place the poblanos and serranos directly over the flame until blackened on all sides. If you don’t have a gas stove (like me!), place them on a baking sheet under the broiler until blackened all around. The original recipe said “oh hey, this should take like 5 minutes.” False. It took me like 10 minutes. So don’t worry if it’s not done in five minutes.
Place the chilies in a bowl and cover tightly with plastic wrap. Let sit for 5 minutes.
Place the garlic, cream cheese and stock in a blender. Now blend it! Then peel the skin off of the chilies, remove the seeds and stems and add to the blender until pureed. Add the cilantro and season.
Cook the pasta, and reserve a small cup of pasta water in the event you need to thin out the sauce. Toss the noodles in the sauce.
Garnish with cilantro.