Ingredients
5 poblano peppers
3 tablespoons extra-virgin olive oil (EVOO)
1 white onion, finely chopped
Salt and pepper or white pepper
1½ teaspoons ground cumin
1 teaspoon dried oregano or dried epazote
4 cloves garlic, finely chopped
Juice of 1 lime
1 cup Mexican crema or cream or ½ cup each milk and creme fraiche
1 pound pasta, such as gigli or, for long pasta, use bucatini
Toasted pepitas
Grated or crumbled Cotija cheese or Parm
Cilantro or parsley, chopped
Optional Add-Ins:
Sauteed shrimp, 12 to 16 ounces
Charred corn kernels, 1½ cups
Pulled cooked chicken, 3 cups
Preparation
Serves: 4 to 6
Bring a large pot of water to boil for pasta.
Preheat broiler and char the poblanos evenly all over. Place the poblanos in a bowl and cover to cool, peel and seed. Halve peppers and thinly slice 2, then coarsely chop 3 and place in food processor. Puree the 3 chopped peppers.
In a large saute pan, heat EVOO, 3 turns of the pan, add onions and season with salt and pepper. Add cumin, oregano or epazote and soften onions a few minutes. Add garlic and the juice of a lime, stir a minute, and add the poblano puree, crema, and sliced peppers, reduce heat to simmer, then add shrimp, corn, or chicken if using.
Salt water and undercook pasta by 1 minute, reserve about ½ cup of the water just before draining.
Toss drained pasta and cooking water with sauce and top with pepitas, cheese and cilantro or parsley.
