This is what a poblano pepper looks like. I grow Poblanos in my garden and have a huge ziplock full in the freezer. Poblanos are a little hot, but not like jalapeno hot.
Pasta Poblano
1 lb Uncooked linguine
2 to 4 Poblanos (depending on size)
1 clove garlic, minced
1 Onion, chopped
1 cup whipping cream (or lighter cream)
2 tbs butter
salt and pepper to taste
4 oz shredded mozzarella
De-seed the poblanos and cook them, with the pasta, al dente, in a big pot.
Drain pasta and remove poblanos.
Put poblanos in a blender with garlic, onion, and cream. Puree
Melt the butter in a large saucepan over medium heat, then add blended sauce and salt and pepper. Cook 5 minutes.
Stir in cooked and drained pasta and mozzarella. Cook 10 minutes.
Serve topped with grilled chicken.
1 comment:
This pasta is delicious!! I crave it and ask Jeff to make it. And it doesn't have to be topped with chicken. It is good alone, and I think grilled shrimp would be good with it. We had a bowl of left-over pasta poblano in the fridge that I planned to bring for lunch but forgot. My purchased bowl of chili was not nearly as good!!
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