Recipe

4 poblano pepper

8 ounce(s) pasta

1/2 cup(s) milk

1 cup(s) Sysco Pica y Salpica Crema Mexicana

1/2 cup(s) cilantro

2 tablespoon(s) unsalted butter

1/2 teaspoon(s) salt

1/2 teaspoon(s) coarse ground pepper

1 teaspoon(s) vegetable base

Broil Poblano peppers on baking tray and to blacken all sides.
Place in plastic bag for 10 minutes to sweat wile 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, 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.

Creamy Poblano Pasta