Ingredients you need:

• 2 large poblano peppers (or green peppers if milder preferred)
• 1 small onion, roughly chopped
• 2 garlic cloves
• 200ml double cream
• 100g cream cheese
• 40g fresh coriander (or a mix of coriander & parsley)
• 50g grated Parmesan
• Salt & freshly ground black pepper
• 1–2 tbsp olive oil
  400g spaghetti
• Salt, for boiling water
• Extra Parmesan or crumbled feta, to finish

Instructions:

1. Bring a large pot of salted water to the boil and cook the spaghetti until al dente according to packet instructions. Reserve a cup of pasta water before draining.
2. While the pasta cooks, char the poblano peppers in a dry pan over medium-high heat until the skins blister and blacken slightly. Remove and allow to cool slightly, then peel away most of the skin if desired.
3. In a blender, combine the charred peppers, onion, garlic, cream, cream cheese, fresh herbs and grated Parmesan. Blend until smooth and vibrant green. Season well with salt and black pepper.
4. Heat olive oil in a large SCANPAN frying pan over medium heat. Pour in the green sauce and gently simmer for 5–7 minutes, stirring occasionally, until slightly thickened.
5. Add the drained spaghetti directly into the pan with the sauce. Toss well to coat, adding a splash of reserved pasta water if needed to loosen and create a silky finish.
6. 1. Serve immediately, topped with extra Parmesan or crumbled feta and a generous crack of black pepper.