Espagueti Verde (Mexican Green Spaghetti)

Step 1

Place the poblano chiles directly over a gas stove flame at the highest setting, turning constantly until charred on all sides, about 5 to 7 minutes.

Step 2

Once charred, place the chiles in a medium bowl and cover with a plate to steam for a few minutes, making it easier to peel the skins.

Step 3

When cool enough to handle, peel off most of the charred skin from the chiles.

Step 4

In a blender, combine the chiles, onion, garlic, parsley, milk and crema, and blend until smooth.

Step 5

In a medium pan over medium heat, melt the butter. Add the pureed chile sauce and simmer for 10 minutes, stirring occasionally.

Step 6

While the sauce simmers, cook the pasta with the bay leaves for 1 minute less than the package instructions.

Step 7

Drain the pasta, discard the bay leaves and add the pasta to the pan with the poblano sauce. Toss to coat the pasta with the sauce.

Step 8

Turn off the heat, sprinkle with crumbled Cotija cheese and drizzle with olive oil. Toss vigorously and serve immediately.