Description:
Espagueti Verde - This was a recipe given to us from our neighbor Lily		Prep Time: 45
		Cook Time: 30
		Makes: 9x13 pan
Notes:

Ingredients:

2-3 Poblano Peppers

1 Medium Yellow Onion

1 - 1.5 Box Regular Spaghetti

1 Brick Cream Cheese

4+ cups whole milk

2-3 Cloves Garlic

1 - 2 lbs Mozzarella Cheese

Salt to taste

Pepper to taste

Directions:

1) Large Pot, boil water with onion and salt. Let onion cook a bit before adding spaghetti. Add spaghetti, and cook until al dente.

2) While onion/pasta cook, roast poblano peppers to be able to remove skin. You can use oven on broil or a flame from a gas stove.

3) Place peppers into a plastic bag to sweat them. Once cool enough, pick off the skin, remove stem, seeds, and veins.

4) Prepare the sauce - take cooked onion, peppers, milk, garlic, salt/pepper and blend until smooth. If sauce is to thick add more milk.

5) Add the cream cheese into blender. Taste to add more salt/pepper. If sauce is too runny, add more cream cheese.

6) Put drained pasta into a 9x13 baking pan. Pour sauce into pasta. Mix until saturated.

7) Bake in the oven at 350 for 10 min.

8) Take the dish out of the oven and add cheese to the top. Then bake for another 10 min, or until the cheese is melted.

9) Eat it alone or as a side.