Pasta with Poblano Sauce

• 1 medium-size onion, unpeeled, roasted until dark on all sides on a griddle over high heat or under a broiler
• 3 garlic cloves, unpeeled, roasted until dark on all sides on a griddle over high heat or under a broiler

Peel the blackened skin from the onion and garlic. Puree the poblanos, onion, garlic, and epazote in a blender or food processor with the heavy cream; add more cream or a small amount of water if necessary to facilitate blending. Add the salt.

Cook the pasta according to package directions and drain. Preheat the oven to