Step 1

To make the green spaghetti sauce, turn on the broiler and place a rack 5 inches away from the heating element. Line a cast-iron skillet or baking sheet with foil and place the poblano chiles, jalapeño, and garlic on the skillet. Cook under the broiler for 7 minutes, and then remove the skillet from the oven. Remove both the garlic and the jalapeños from the skillet. Turn over the poblano chiles and return the skillet to the oven.

Step 2

Continue to broil the chiles for 7 to 8 more minutes or until nicely charred. After this time, remove the skillet from the oven. Wrap the poblano chiles in the foil and let them steam for 20 minutes.

Step 3

Place the garlic in a blender. Peel the skin from the jalapeños (it’s okay if not all of it comes off the pepper), then cut in half and remove the seeds. Place the jalapeños in the blender. After 20 minutes, peel and seed the poblanos and add them to the blender, too.

Step 4

Also add to the blender the cilantro, green onions, sour cream, cumin, kosher salt, nutmeg, allspice, Parmesan cheese, and lime juice. Blend until smooth, then taste and adjust seasonings.

Step 5

Meanwhile, bring a large pot of water to a boil, add salt, then cook the spaghetti according to the package directions until done.

Step 6

When the spaghetti is ready, drain and rinse, then return to the pot. Toss with the sauce, then serve warm with Parmesan cheese.