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a package of spaghetti 200 grams
a can of cream (one quarter)
a clove of garlic
2 poblano peppers
a half quart of butter
Salt to taste


Boil the spaghetti in water with a little salt and a few drops of oil (to prevent sticking)-

Once the pasta is cooked, put it in a colander to drain.

Place poblano peppers on the fire to toast for a bit and put into a plastic bag so that you can peel them once they have soften.

Once they are completely peeled and deveined you put them in the blender with cream and garlic and a little water (not much) and liquefy all together.

Next place a frying pan on the fire and add butter to melt, then add the pasta and stir it to mix with the butter and add the liquefied miture without removing from the fire and add salt to taste.

Once it is well blended remove it from the fire.