- ¾ almond tza , raw, whole with skin
- ¼ tza of vegetable oil or unsweetened almond milk
- 1 clove of garlic, peeled li>
- 1 tbsp. yellow lemon juice
- 1 tbsp. chopped cilantro
- 1 cup water
- 3-4 chilies poblanos, asados y pelados
- Sal al gusto
- 453 g of spaghetti
< li itemprop = "ingredients"> Pepper to taste
Bring salted water to a boil in a large pot.
Pour spaghetti into the pot and cook until the pasta is al dente.
Meanwhile, place almonds, chiles, water, garlic, lime juice, cilantro, and oil in blender or food processor.
Blend until well incorporated and season with salt and pepper.
Strain the pasta and place it in a large bowl.
Toss the pasta with the desired amount of sauce and serve.
It is very important that when straining the pasta you do not pass it through cold water. The pasta must be kept hot to be mixed with the sauce.
This sauce cannot be heated because it can be separated.
If you do not have a powerful blender you will have to soak the almonds. Pour boiling water over the almonds and let them soak overnight. The next day, peel them and follow the other steps of the recipe, but use only 1/2 cup of water and if the sauce is too thick you can add more water.