Espagueti Verde

Method

1. char12 min
   poblanos blistered black on all sides under broiler or over flame
   Blacken the skins aggressively without burning the flesh through. Charring gives the sauce its roasted depth and makes the papery skins easy to remove.
2. rest10 min
   hot poblanos covered until skins loosen
   Trap the peppers' steam for ten minutes, then peel and seed them. Rinsing under running water is faster but washes away roasted flavor, so use fingers and a towel instead.
3. boil10 min
   pasta cooked in well-salted water until just shy of al dente
   Stop the pasta a minute early because it finishes in sauce. Reserve a cup of cooking water; its starch is the safest way to loosen a sauce that becomes too thick.
4. mix3 min
   high-speed blender until poblano sauce is smooth
   Blend peeled poblanos with crema, onion, garlic, salt and optional cilantro/cream cheese. The sauce should pour thickly; if it barely moves, add a splash of pasta water now rather than over-thinning later.
5. simmer5 min
   butter melted; blended sauce bubbling gently
   Cook the green sauce in butter until the raw onion and garlic edge disappears and the color deepens slightly. Keep it below a hard boil so the dairy stays smooth.
6. mix5 min
   pasta tossed in sauce until evenly coated
   Add the pasta and toss until every strand is green and glossy, loosening with reserved water only as needed. Finish with queso fresco so the salty cheese remains visible instead of disappearing into the blender.