Creamy Poblano Pasta with Mexican Crema

Ingredients

• 2 large poblano peppers
• 8 oz pasta (fettuccine or penne)
• 3/4 cup Mexican crema (or sour cream)
• 1 cup corn kernels
• 1/2 medium, sliced onion
• 2 cloves, minced garlic
• 2 tbsp butter
• 1/2 cup vegetable broth
• 1/4 cup, crumbled queso fresco(optional)
• to taste salt and black pepper
• 2 tbsp, chopped fresh cilantro(optional)

Instructions

1. 1

   Roast the poblanos directly over a gas flame or under the broiler, turning occasionally, until blistered and charred on all sides, about 10 minutes. Place in a bowl, cover, and steam for 5 minutes, then peel, seed, and slice into strips (rajas).

2. 2

   Meanwhile, bring a pot of salted water to a boil and cook the pasta until al dente according to package directions, about 10-12 minutes. Reserve 1/2 cup pasta water before draining.

3. 3

   While the pasta cooks, melt the butter in a large skillet over medium heat. Sauté the onion for 4-5 minutes until soft, then add the garlic and corn and cook for 3 minutes more.

4. 4

   Stir in the poblano strips, crema, and vegetable broth. Simmer gently for 3-4 minutes until the sauce is warmed through and slightly thickened, seasoning with salt and pepper.

5. 5

   Add the drained pasta to the skillet and toss to coat, loosening with reserved pasta water as needed. Serve topped with queso fresco and cilantro.