Espagueti Verde

Directions

1. 1
   Turn the broiler to high. Set poblano chiles on a foil covered baking sheet, and broil, flipping the chiles occasionally with a pair of tongs, until blackened on all sides.
2. 2
   Transfer chiles to a plastic bag. Let steam for five to ten minutes. Peel the blackened skins off the chiles, and then remove stems and seeds.
3. 3
   Chop the chiles and then place in a food processor or blender along with the cilantro, onion, and garlic. Puree mixture until smooth.
4. 4
   Cook and drain pasta.
5. 5
   While pasta is cooking, add butter to a large saucepan set over medium heat. When buter foams, pour in the chile mixture.
6. 6
   Cook, partially covered, for about 10 minutes, stirring occasionally.
7. 7
   Add the crema and 1 teaspoon of salt.
8. 8
   Add the pasta to the saucepan and toss well.
9. 9
   Top with Manchego cheese.