Espagueti verde (green spaghetti)

Method4 steps · about 30 min

1. 1

   Step 1: Preheat the broiler. Put the peppers, skin side-up, on a baking sheet and cook until blackened, about 5 mins. Remove from the oven and transfer to a sealed food storage bag or container for 10 mins. After they've steamed, remove the skins and transfer to a blender.

   Uses 5 poblano peppers halved, stems removed, seeded

2. 2

   Step 2: Heat the olive oil (2 tbsp) in a frying pan over a low heat and fry the garlic (4) for 5 mins until golden. Pour the garlic and oil into the blender, along with the jalapeño (1), cream cheese (8 oz), chicken stock and cilantro. Blend until very smooth and green, then return to the pan and simmer over a low heat.

   Uses 2 tbsp olive oil · 4 garlic cloves chopped · 1 fresh jalapeño stem removed, seeded · 8 oz bloc cream cheese · 1 cup/8 fl oz chicken or vegetable stock · 1 cup cilantro leaves

3. 3

   Step 3: Bring a large pot of water to the boil and add 3 tbsp salt. Cook the spaghetti (1 lb) in the boiling water until al dente, about 8 mins. Carefully scoop out ½ cup of the water and set aside, then drain the spaghetti.

   Cook spaghetti al dente · 8 minUses 1 lb spaghetti · 3 tbsp salt (for pasta water)

4. 4

   Step 4: Return the spaghetti (1 lb) to the pot and pour over the sauce. Turn the heat to low and slowly add the reserved water and queso fresco. Mix until the sauce is thick and the pasta is well coated. Serve topped with more cheese.

   Uses 1 lb spaghetti · 4 oz queso fresco grated, plus extra to serve · prepared green poblano sauce