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It's a fine dish, but not flavorful enough to shove aside so many other great pasta dishes -- especially as roasting and peeling the poblanos makes it a bit more fiddly than other simple, tastier sauces.
If I were to make it again, I'd fry off the onions with a couple of cloves of crushed garlic, until translucent, before putting them in the blender. The garlic and a touch of caramelization might do wonders for the flavor profile of the sauce. Also: Would use stock in place of the reserved pasta water added at the end.