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Export 10 ingredients for grocery delivery
Step 1
Place the poblano chiles directly over a gas stove flame at the highest setting, turning constantly until charred on all sides, about 5 to 7 minutes.
Step 2
Once charred, place the chiles in a medium bowl and cover with a plate to steam for a few minutes, making it easier to peel the skins.
Step 3
When cool enough to handle, peel off most of the charred skin from the chiles.
Step 4
In a blender, combine the chiles, onion, garlic, parsley, milk and crema, and blend until smooth.
Step 5
In a medium pan over medium heat, melt the butter. Add the pureed chile sauce and simmer for 10 minutes, stirring occasionally.
Step 6
While the sauce simmers, cook the pasta with the bay leaves for 1 minute less than the package instructions.
Step 7
Drain the pasta, discard the bay leaves and add the pasta to the pan with the poblano sauce. Toss to coat the pasta with the sauce.
Step 8
Turn off the heat, sprinkle with crumbled Cotija cheese and drizzle with olive oil. Toss vigorously and serve immediately.
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