Charred poblano peppers, scallions, and cilantro whirl together with Mexican crema for a creamy green spaghetti.
12 ounces dry spaghetti
3 poblano chiles (about 10 ounces)
4 large garlic cloves, unpeeled
1/2 cup Mexican crema or sour cream
5 scallions, chopped (about 1 cup)
1 jalapeño, seeded and roughly chopped (about 1/4 cup)
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt, plus more to taste
1/4 cup unsalted butter, cubed
Queso fresco, crumbled, for garnish
Cook spaghetti in a large pot of generously salted water over medium-high until al dente, about 12 minutes. Reserve 1 cup pasta cooking liquid. Drain spaghetti.
Meanwhile, preheat oven to broil with rack about 8 inches from heat. Broil poblanos and garlic on an aluminum foil–lined baking sheet until charred, 2 to 3 minutes per side for garlic and 6 to 8 minutes per side for poblanos.
Place charred poblanos in a medium bowl, and cover using plastic wrap; let steam for 10 minutes. Rub off and discard charred skin from poblanos. Cut poblanos in half; remove and discard seeds and stem. Remove and discard garlic skins.
Place poblanos, garlic, crema, scallions, jalapeño, cilantro, cumin, and salt to a blender. Process until a smooth sauce forms, about 1 minute.
Pour poblano sauce into a large, deep skillet; bring to a simmer over medium. Add cooked spaghetti, butter, and 1/2 cup reserved pasta cooking liquid to skillet. Cook, stirring constantly, until butter melts and sauce thickens enough to coat pasta, about 3 minutes, adding up to remaining 1/2 cup pasta cooking liquid as needed to achieve desired sauce consistency. Season to taste with additional salt. Garnish with queso fresco, and serve immediately.
