This is so outrageous, you’ll be seeing double!
You will hear plenty of oohs and aahs from your guests, when you serve up this positively dreamy, creamy pasta.
3 roasted poblano peppers
1 head garlic, unpeeled
1/2 cup chicken, or vegetable stock
2 Tablespoons olive oil
1/2 cup sour cream
1 cup Oaxacan string cheese
salt and pepper to taste
Preheat the oven to 350 degrees.
Place the unpeeled head of garlic into a small pyrex bowl. Pour the 2 Tablespoons olive oil over over the garlic, and place in the oven. Bake 20 to 30 minutes, or until fairly soft. Remove from oven to cool. When cool enough to handle, squeeze the garlic cloves from their papery skins into a blender.
Roast the poblanos either by placing them over the flames of a gas stove, or by placing them under a broiler. Turn often, until the skins are evenly blackened and blistered. Remove the charred skins, seeds, and stems, and add the peppers to the blender.
Add the sour cream, chicken stock, and Oaxacan cheese to the blender and blend away, until you have a smooth sauce.
Boil pasta, according to the directions on package. Drain pasta and immediately toss with sauce. Serve immediately. Heaven!
Yield: 4 servings