Macaroni with Cream and Cheese

Ingredients

• 6  oounces cavatappi dried
• 0.7 cup crème fraîche 
• 1 cup mild feta crumbled
• 2 large garlic cloves minced
• 0.5 teaspoon oregano dried crumbled (preferably Mexican)
• 0.8 pound poblano chiles fresh ( 4)
• 0.5 teaspoon salt 
• 2 tablespoons butter unsalted
• 0.5 large onion white cut lengthwise into 1/4-inch-wide strips (1 3/4 cups)

Equipment

• bowl
• frying pan
• pot
• tongs
• colander
• broiler pan

Directions

1. Lay poblanos on their sides on racks of gas burners, then turn flames on moderately high. Roast poblanos, turning occasionally with tongs, until skins are blistered and charred, 4 to 6 minutes. (Alternatively, broil poblanos on a broiler pan about 2 inches from heat, turning occasionally with tongs, 8 to 10 minutes.)
2. Transfer poblanos immediately to a large bowl and cover.
3. Let steam 10 minutes, then peel or rub off skins and discard stems, seeds, and ribs.
4. Cut poblanos into 1/4-inch-thick strips.
5. Cook onion with salt in butter in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until onion is golden, 10 to 12 minutes.
6. Add poblanos, serrano, garlic, and oregano and cook, stirring, until fragrant, about 1 minute.
7. Remove from heat.
8. While onion is browning, cook pasta in a large pot of boiling salted water until tender, 14 to 15 minutes. Reserve 1/4 cup pasta-cooking water, then drain pasta in a colander.
9. Add pasta to chile mixture along with crema and reserved cooking water. Increase heat to high and cook, tossing, until pasta is well coated, about 1 minute. Stir in cheese.