Creamy Poblano Pasta

Ingredients:

Roast the poblanos:
- Roast the poblano peppers over an open flame or under a broiler until the skin is charred and blistered on all sides (about 5–8 minutes).
- Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes.
- Peel off the skin, remove stems and seeds, and roughly chop the flesh.
Cook the pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.
Make the sauce:
- In a skillet, heat olive oil over medium heat. Add diced onion and cook until soft, about 3–4 minutes.
- Add minced garlic and chopped roasted poblanos. Sauté for another 2 minutes.
- Transfer mixture to a blender. Add heavy cream, milk, cream cheese (if using), lime juice, and blend until smooth and creamy. Add a splash of reserved pasta water if needed to loosen it up.
Finish the pasta:
- Pour the poblano sauce back into the skillet over medium heat. Stir in Parmesan cheese and season with salt and pepper.
- Toss in the cooked pasta, coating evenly. Add pasta water a little at a time until the sauce reaches your desired consistency.
Serve:
- Plate the pasta and top with extra Parmesan, a squeeze of lime, and fresh cilantro or scallions.