Pasta Verde

• 1 pound spaghetti or Fettuccine
• 2 poblano peppers
• 2 cubes chicken bouillion
• 3 tablespoons fresh cilantro chopped
• 2 garlic cloves
• 1 1/2 teaspoons ground black pepper
• 1 1/2 cups sour cream Mexican style
• 1/4 cup water

1. Cook the noodles following the instructions of the box.
2. Char peppers directly on the grate for about seven minutes. Periodically turn with tongs or a fork to char all sides of the skin.
3. Put the peppers inside a plastic bag so they can "sweat" and the skin will easily peel off (for about 8 mins.)
4. While the peppers are "sweating" peel the garlic cloves, chop the cilantro.
5. Once the peppers are ready, peel them and remove the seeds.
6. Blend the roasted peppers, garlic, bouillion cubes, cilantro, black pepper, sour cream and water until creamy.
7. Pour the sauce in a pot on the stove (low heat) until it starts to boil.
8. Add the cooked spaghetti to the simmering sauce and simmer for 2 or 3 minutes.
9. Top with Parmesan cheese and cilantro leaves.
10. If you don't have a gas stove roast peppers in the oven broiler. Cut peppers in half and place skin side up on foil-lined baking sheet. Cook until the skin blisters and begins to darken, about five to ten minutes. If sauce is too thick add a little milk until desired consistency is achieved.

peppers, chicken bouillion, fresh cilantro, garlic, ground black pepper, sour cream, water

Taken from www.yummly.com/recipe/Pasta-Verde-1247037 (may not work)