PASTA POBLANO

Pasta Poblano image

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.

Provided by Monica Mannion

Categories World Cuisine Recipes Latin American Mexican

Yield 6

Number Of Ingredients 9

Ingredients

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

Steps:

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

Nutrition Facts : Calories 568.5 calories, Carbohydrate 59.5 g, Cholesterol 103.8 mg, Fat 30.7 g, Fiber 3.2 g, Protein 16.3 g, SaturatedFat 18.4 g, Sodium 172.6 mg, Sugar 3.7 g