Alright girls, trust me this is so yummy! And for those of you who can't handle Ethan and I's spicy cooking, you can use only one pepper! It's quick and it's so delicious!
2 pablano peppers, roasted and peeled
4 tomatillos
1 onion
Garlic
1/2 cup chopped cilantro
1/2 cup heavy cream
Spaghetti Noodles
*Roast the pablano pepper for about 15-20 minutes, until black. Just stick them on a pan and broil them, turning them every now and then so all sides get black. The more black the pepper is, the easier it is to peel it. The skin should just peel off by hand. Blend the roasted peppers, tomatillos, onion, garlic, and cilantro together in a blender. Transfer to a pan, cook through for about 5-10 minutes. Add the cream and warm through. Pour over and stir into cooked spaghetti noodles. It's yummy!
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