Boil veg and cashews in block one until the vegetables are tender, saving the water for the sauce.
0
Blend soft boiled vegetables with ingredients in block 2 until smooth
1
Boil pasta. Wash poblanos, remove stems and seeds. Roast in a 400 oven until the skins are loose and charred - about 25-30 minutes. Cover the peppers with foil, then when they're cool enough to handle peel the skins off. Chop the poblanos into small pieces. Combine the peppers with the sauce.
2
Note that when testing, 750g whole fresh poblano peppers with cores and seeds intact yielded 340g peppers after cleaning, deseeding & roasting