I was (predicably) drawn to a recipe from the NYT for spaghetti verde with roasted poblanos. After reading the comments and some other variations of the recipe, I changed a few things: pureed the sauce, added a jalapeno, and topped with feta cheese. This was delicious and surprisingly spicy. You just never know how hot your peppers are going to be, I guess. Jason and I sniffled our way though. Would make again with maybe only a half jalapeno (the one I used was quite large and apparently robust).
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