Parppardelle with Pumpkin Poblano Cream Sauce

Pumpkin Poblano Cream Sauce
2 poblano chiles
1 T butter
1 T neutral oil (I used grapeseed, but olive oil would be just fine, too)
1 medium onion, chopped
1 clove garlic
1/2 c. chicken broth
1 c. pumpkin puree
1/3 c. cream
Salt and pepper, to taste
Pappardelle to serve, and cilantro and feta cheese to garnish

On a gas burner or under the broiler, roast the chiles until the skin is blackened and blistered. Wrap loosely in a paper towel, let steam for a minute or two, then rub off the blackened skin. Roughly chop the roasted chiles, discarding the stem and the seeds.

In a large saucepan, heat the oil and butter together until the butter is melted, then add the onion and saute until translucent, about 3 minutes. Add the minced garlic and the chicken broth and cook over low heat until the broth is absorbed and the onions are soft, about 5 minutes.
Add the chopped chiles and the pumpkin puree. Cook for about two minutes, until the pumpkin is fragrant. Add the cream, and puree using a hand blender or transfer to a regular blender or cuisinart. Season to taste with salt and pepper.

Serve with pappardelle, garnished with chopped cilantro and crumbled feta cheese.

Read more: http://savour-fare.com/2010/10/19/pappardelle-with-pumpkin-poblano-cream-sauce/#ixzz1C5wcb5Ay