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Pasta Poblano

"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

Instructions :

Prep :	Cook : 6M	Ready in :

• 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.

Notes :

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