Espagueti Verde - cooking recipe

Ingredients

2 large poblano chiles (or pasilla)
1/4 cup cilantro, leaves only
1/2 small white onion, chopped
1 garlic clove, chopped
2 tablespoons salt, divided
1/2 lb spaghetti
2 tablespoons butter
1/2 cup Mexican crema (see Note for substitutions)
4 ounces manchego cheese, shredded (or Parmesan)

Preparation

Turn the broiler to high. Set poblano chiles on a foil covered baking sheet, and broil, flipping the chiles occasionally with a pair of tongs, until blackened on all sides.
Transfer chiles to a plastic bag. Let steam for five to ten minutes. Peel the blackened skins off the chiles, and then remove stems and seeds.
Chop the chiles and then place in a food processor or blender along with the cilantro, onion, and garlic. Puree mixture until smooth.
Cook and drain pasta.
While pasta is cooking, add butter to a large saucepan set over medium heat. When buter foams, pour in the chile mixture.
Cook, partially covered, for about 10 minutes, stirring occasionally.
Add the crema and 1 teaspoon of salt.
Add the pasta to the saucepan and toss well.
Top with Manchego cheese.