As simple as this dish may seem, I always find that I can’t stop eating it. Before I go on, let me note that this dish is spicy as all get out, but if you like chiles, you’ll be a fan of this dish. Yes, it’s spicy, but the flavor packs a punch between the chiles, garlic, and herbs. I was introduced to this dish by my friend Sara, who says green spaghetti is a very common dish in south Texas. Her rendition is a bit different from mine, but we always use what we’ve got on hand, right? Here’s how to make my version:
2 poblano peppers
4 serrano chiles
4 cloves garlic, roughly chopped
3 oz cream cheese
1 bunch parsley (or cilantro)
1/4 cup chicken stock
salt and pepper
If you have a gas stove, place the poblanos and serranos directly over the flame until blackened on all sides. If you don’t have a gas stove, place them on a sheet tray under the broiler, turning for even blackening (this should only take about 5 minutes).
Place the blackened chiles in a bowl and cover the bowl tightly with plastic wrap. Let sit for 5 minutes.
Place the garlic, cream cheese, and chicken stock in a blender, and blend until smooth. Peel the blackened skin off the chiles, and remove the seeds and stems. Add the rest to the blender, and run the blender until well pureed. Add the parsley or cilantro, blend, then season to taste with salt and pepper.
Cook the pasta until al dente, and reserve a small cup of the pasta water when draining the noodles. Toss the noodles with the blended sauce, and if it’s too thick, thin it out with a little pasta water. Serve and enjoy!