Make Green Spaghetti

When you first see the name, Green Spaghetti, don't be put off. You will be in for a grand surprise when you actually try it!

Ingredients

Roast 2-3 poblano peppers as shown in the picture. Keep the poblano peppers over a fire until the skins turn completely black. Place the peppers in a paper bag and allow them to cool for 15-20 minutes.
Peel the peppers - Take the poblano peppers out of the paper bag and peel the burnt layer of skin off of the peppers. You may wish to do this over a garbage can or sink so you can immediately dispose of the peelings. Slice the peppers open and take all the seeds and veins out, and dispose of them.
Puree the Mixture - Place the poblano peppers into a blender. Pour one cup of half-and-half into the blender. Puree the mixture of peppers and half-and-half. Puree the mixture until there are no large chunks of pepper.
Boil the Noodles - Fill a large pot with 6 cups of water and put on high heat. Add 3 teaspoons of salt and a splash of olive oil to the water. Allow the mixture to come to a boil. For each person eating, add five ounces of angel hair noodles to the boiling pot. Turn the heat down to medium-high and allow to boil for 5 minutes.
Strain the Noodles - Rinse noodles briefly with very hot water to remove starch, if so desired. Strain the noodles, removing excess water, and return them to the pot.
Pour and Mix - Pour the mixture of pureed poblano peppers and half-and-half into the pot of noodles. Stir the mixture thoroughly so the mixture is evenly spread. Allow to cool, if necessary, and enjoy!

Instead of herbs, add fresh spinach. It gives the pasta a fresh and lighter taste.
Instead of sour cream you can use 1 cup of half and half, and eliminate the milk.
For a more authentic taste, add 1 cup of crumbled queso fresco (fresh cheese) in step six.
If you know you will not be able to use the noodles right away, rinse them quickly in cool water. This should keep them from sticking.
You can also roast your peppers in your oven using the broil setting. Place your peppers on a sheet pan ("cookie sheet") on the top rack; rotate frequently so they char evenly, then remove from oven and proceed as above.
If your green spaghetti is too bland you may wish to try adding more salt or adding some mozzarella or Parmesan cheese, to taste, or you can add Alfredo Sauce for a great taste.
If your noodles are sticking together and clumping before you're able to add the mixture, try tossing the noodles with a small amount of olive oil or butter/margarine. Plus be sure to stir as they boil this creates convection and minimizes sticking. Do not simmer pasta.
If the spaghetti isn't green enough for you, try adding some green food coloring or pureed herbs such as basil or cilantro to the sauce. Cilantro may add too much of a Latin flavor for spaghetti. Another good alternate herb would be parsley because of its neutral flavor profile. Also flat leaf parsley has a much brighter green attribute when processed vs curly parsley.

Use care not to burn yourself while turning
Be careful when handling peppers. Don't touch your eyes or any part of your face after handling peppers without washing your hands thoroughly first. If you do get irritation from the peppers, read How to Cool Burns from Chili Peppers.
Try to get the poblano peppers dark enough so that the skin comes off easily after cooling, but don't cook them too long or they will not be as good.
When cooking with any pepper hotter than a bell pepper, wear latex or poly food service gloves.

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