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Poblano Pepper and Butter Spaghetti

Ingredients

1 package of spaghetti (18 ounces)
1 cup of cream
2 tablespoons chicken bouillon powder
3 poblano peppers roasted, peeled and deveined
2 medium garlic cloves
1 drizzle of olive oil
2 tablespoons of La Vaquita® salted butter

Directions
  1. Cook the pasta in plenty of salted water and a drizzle of olive oil.
  2. Roast the poblano peppers over the fire. When the skin is burned, place in a bowl with cold water. Peel the peppers and devein them.
  3. Place the peppers, cream, garlic and chicken bouillon in the blender.
  4. In a thick frying pan, melt the La Vaquita® salted butter, pour in the sauce and cook over low heat until it boils and add the pasta.
  5. Cook for 3 more minutes and serve.

Optional: crumble La Vaquita® Queso Fresco on top.

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