Tagliatelle with Roasted Poblano Pepper Cream Sauce
This is super easy to throw together and if you add grilled or roasted chicken you can make it a meal. It will also be great with some Italian sausage or even ground pork or seared salmon.
INGREDIENTS
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3 poblano peppers
I package pasta
1/2 cup corn (I cut mine off the cob and freeze)
2 cloves garlic
Other ingredients
1 cup cream
1/2 cup chicken broth
1/2 cup cilantro
Salt and pepper
Roast peppers in an air fryer, on the grill, or in the oven on broil, turning till they are charred. Set aside to cool. Bring water to boil and add pasta. Cook till pasta is almost done. Drain and reserve 1/2 cup pasta water. Peel peppers and add two of them to the heavy cream, cilantro and garlic to a blender. Blend till smooth. Chop the remaining pepper. Add the pepper sauce to the pan you used to cook the pasta. Add the pasta to it and bring to a medium heat to combine. Add the corn and the chopped pepper. Add pasta water if the noodles are not saucy enough. Season with salt and pepper to taste.
Divide into four servings and add cooked protein of choice.
