Espagueti Verde Mexicano

Ingredients

• Spaghetti

  350 g spaghetti

  $0.66

• Bell pepper

  2 green bell peppers

  $1.80

• Jalapeño Pepper

  1 fresh jalapeño

  $0.21

• Garlic

  2 cloves garlic

  $0.08

• Onions

  1 small onion

  $0.15

• Coriander

  1 small bunch fresh coriander

  $0.30

• Olive oil

  2 tbsp olive oil

  $0.20

• Salt

  1 tsp salt

  $0.01

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Bring a large pot of salted water to the boil and cook spaghetti according to packet directions until al dente, reserving 150 ml pasta water before draining.

2. 2

   Blister the green bell peppers and jalapeño in a dry skillet over high heat until skins are blackened, then place in a covered bowl to steam for 5 minutes.

3. 3

   Peel charred skins and discard seeds from the peppers.

4. 4

   Place charred peppers, garlic, onion, fresh coriander, 1/2 tsp salt, and 100 ml of reserved pasta water into a blender; blend until silky smooth.

5. 5

   Heat olive oil in the pasta pot over medium heat, pour in the vibrant green sauce, and simmer gently for 3 minutes.

6. 6

   Toss the cooked spaghetti into the sauce, tossing continuously over low heat until the pasta is fully coated and piping hot.