Instructions

1. Place two large poblano peppers on a broiler pan and roast them under high heat until they are soft, and the skin is charred. Turn the peppers often, watch them closely and don't burn them. You can go to the next step and make your green sauce, or refrigerate them in a bowl covered with plastic wrap until ready to use.

2. Peel, seed and coarsely chop your poblano peppers. Puree them in a food processor or blender with cilantro, onion and garlic.

3. Heat the butter over a medium heat until frothy. Add the poblano pepper mixture and cook for 10 minutes, uncovered.

4. Stir heavy cream into the pepper mixture and add 1 tsp. salt. Gently bring the sauce up to temperature.

5. Cook enough spaghetti to serve four people (refer to package directions). Drain and place the spaghetti in a large bowl or platter.

6. Pour the creamy green sauce over the spaghetti. Toss and sprinkle the grated cheese over the top. Serve immediately while it is still hot.