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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
1 pound uncooked linguine |
1 fresh poblano chile pepper, seeded and minced |
1 clove garlic, minced |
1 onion, chopped |
1 1/2 cups heavy whipping cream |
2 tablespoons butter |
salt to taste |
ground black pepper to taste |
4 ounces shredded mozzarella cheese |
Directions:
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.
2. Using a blender, puree together the poblano pepper, garlic, onion and cream.
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.
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