A fairly odd dish, it must be said... who knew they ate pasta in Mexico? I certainly didn't. The spaghetti is served with a kind of chile pepper "pesto" whose heat is tempered by a fair bit of crema. I got the recipe from Serious Eats, but it's originally from Zarela's Veracruz.
The dish pictured above doesn't look especially "verde" because I tried to substitute random medium heat large peppers, but really used an insufficient number to match the fleshiness of the poblanos. I was worried about making it too spicy but ended up making it a bit too mild, so next time I won't be so shy with the heat but I might stick to mixing different peppers for the added complexity.
Even though I didn't execute it quite to perfection, I still thought it was quite good... an easy (and cheap) dish to prepare with a lot of potential.