-8oz Cream Cheese (softened)
-1 Cup of heavy cream (or crema)
-6oz to 8oz of pasta water
-1 1/2tsp of chicken boullion powder
-Pinch of salt, pepper to taste
-Half cup of cotija cheese
-Roast the poblano peppers till it's charred all around. Place in bowl covered in cling wrap and let it sit for 10-15min) You can either rinse off the char or keep it on for extra flavor.
-Saute garlic and chopped onion until golden.
-Add poblano, garlic/onion, spinach, heavy cream, pasta water, cream cheese, boullion, salt and pepper to blender until smooth.
-Pour mixture on drained noodles and add a cup of cotija cheese on top and mix together.
Comments
-Poblano peppers x2 (roasted and deseeded)
-Handful of spinach (or cilantro)
-1 garlic clove
-One small white onion (3rd of it chopped)
-1 Cup of heavy cream (or crema)
-6oz to 8oz of pasta water
-1 1/2tsp of chicken boullion powder
-Pinch of salt, pepper to taste
-Half cup of cotija cheese
-Saute garlic and chopped onion until golden.
-Pour mixture on drained noodles and add a cup of cotija cheese on top and mix together.