Pasta Verde Mexicana

1. Roast the poblanos either over open flame or add poblano peppers to the pan and let them char in the oven that is preheated to "broil setting" and cook on both sides for 6-8 minutes.
2. Meanwhile, peel & roughly chop the onion and peel garlic but keep whole. In a pan over medium heat add couple tbsps oil then once hot add onion and whole serranos sauté for 4 minutes then add in garlic and cook for an additional 3-5 minutes or until everything is golden.
3. Once the peppers are charred on both sides, add into a a bowl and cover with a plate to trap in steam, let them sit for 10 minutes.
4. Meanwhile, cook pasta to package directions. Make sure to generously salt the water.
5. Once the peppers have sat for 10 minutes, peel the char off, remove the stems and the inside seeds.
6. Add the peeled peppers to a blender, along with the onion, garlic and Serranos then add in sour cream, cream cheese, cashews, cilantro (with stems) and a good pinch of salt and water. Blend until smooth.
7. Add 2-3 tbsp of butter to a deep pan over medium low heat then add in blended sauce. Taste and add more salt as needed.
8. Once the pasta is done cooking, reserve 1/2 cup hot pasta water.
9. Add in cooked pasta, toss, and add as much pasta water as needed! Garnish with fresh cilantro, quesito & enjoy as is or with optional protein of choice on top!