Poblano Pasta
Recipe courtesy of Sysco
Makes approximately 4 servings
(more if served as a side dish)
4 poblano peppers
8 oz. pasta
½ c. milk
1 cup Sysco Pica y Salpica Crema Mexicana
½ c. cilantro, chopped
2 T. unsalted butter
½ t. salt
½ t. coarse ground pepper
1 t. vegetable base
Queso fresco for garnish
Broil poblano peppers on baking tray to blacken all sides. Place in plastic bag for 10 minutes to sweat while hot. Remove from bag and peel blackened skin and remove seeds and stems.
Cook pasta in pot with water and salt until mildly tender.
Blend milk, peppers, Sysco Pica y Salpica Crema Mexicana and cilantro in blender.
Heat pan with unsalted butter and add poblano mixture, salt, ground pepper, vegetable base, and finally pasta.
Serve and garnish with queso fresco and cilantro.