The best recipe for penne rigate with poblano cream, a mix of flavors between Mexico and Italy, delicious to surprise your family or friends. Try this recipe and be amazed with Pastas Luigi.
Learn more about Andrea Legarreta
Ingredients6 portions
Preparation
Cut the poblano peppers into thin strips and file the onion.
Fry the onion and poblano peppers in the oil until soft.
Blend the chilli and onion with the cream, cooked with the consommé.
Cook the pasta according to the package instructions.
Return the poblano cream to the saucepan and cook for 5 more minutes with a low flame seasoned with salt.
Season the pasta with the poblano cream and garnish with the shredded cheese and the elotes.
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