Squash blossoms, in season at the same time, go well with poblano chiles. When removing the blossoms from the stems, be sure to remove the pistil as well.
- 1 pound spaghetti
- 2 tablespoons olive oil
- 2 large cloves garlic, peeled and finely chopped
- 1/2 medium white onion, peeled and finely chopped
- 2 poblano chiles, roasted, peeled, seeded and cut or torn into strips
- 1 bunch squash blossoms
- 1 cup Mexican crema or sour cream
- 2 sprigs epazote, chopped
- 4 ounces cotija, añejo or parmesan cheese, grated
- salt to taste
Cook the spaghetti according to package directions until al dente. While the spaghetti is cooking, heat the olive oil in a large skillet, add the garlic and onion, and cook until the onion is transparent.
Add the poblano strips, squash blossoms and epazote, and cook until the blossoms wilt. Add cream and heat through. Add salt to taste.
Toss with the cooked pasta, top with the cheese and serve immediately. Serves 4.
The chiles of summer: Pick a peck of poblanos
Published or Updated on: October 28, 2014