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Green Spaghetti

"Mexican-inspired green spaghetti. Garnish with Cheddar cheese if desired."

Ingredients :

• 2 large poblano peppers
• 2 (16 ounce) packages angel hair pasta
• 2 (4 ounce) cans chopped green chile peppers
• 4 cups torn romaine lettuce leaves
• 1 small onion, chopped
• 1 bunch fresh cilantro
• 2 cloves garlic, minced
• 2 teaspoons vegetable oil
• 1 (8 ounce) package whipped cream cheese
• 1 cup sour cream
• 2 tablespoons lemon juice

Instructions :

Prep : 15M	Cook : 8M	Ready in : 55M

• Place poblano peppers on a broiler pan on the highest shelf in the oven, 1 inch below the broiler element. Heat the broiler's oven to high. Broil until fifty percent of the tops are charred, about 5 minutes. Flip and repeat on the other side, about 5 minutes more.
• Place peppers in a large plastic bag. Allow peppers to steam as they cool, about 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally, until tender, 4 to 5 minutes. Drain.
• Peel the loosened skin from each pepper. Wipe with a paper towel to remove any remaining pieces. Avoid running peppers under water; this will diminish the charred flavor.
• Place peeled peppers, canned peppers, romaine, onion, cilantro, and garlic in a blender. Blend until well combined.
• Heat oil in a large skillet over medium heat. Pour in pepper mixture and saute until tender, 3 to 5 minutes. Mix cream cheese and sour cream together and add to the skillet. Stir in lemon juice. Simmer sauce for 10 minutes. Add pasta to the skillet and mix well.

Notes :

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