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
Grated or crumbled Cotija cheese or Parm
Cilantro or parsley, chopped
Sauteed shrimp, 12 to 16 ounces
Charred corn kernels, 1½ cups
Pulled cooked chicken, 3 cups
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.