Tallarines verdes (Peruvian green spaghetti)
A delicious and creamy spinach and basil pesto pasta.
Equipment
- Food processor
- Blender
Ingredients
- 2 TBS olive oil
- 5 oz spinach preferably not baby spinach
- 2-3 oz basil
- 1 small onion coarsely chopped
- 1 clove garlic roughly chopped
- 1/4 cup walnuts
- 5 oz queso fresco substitute feta if you cannot find queso fresco
- 1/2 cup evaporated milk plus more if needed
- 1 lb dry linguine or other pasta of choice
Instructions
- Drizzle olive oil into a large pot on stove, over medium heat. Add chopped onions, saute until softened but do not brown them.
- Add garlic and stir until fragrant.
- Add spinach and basil and continue stirring. Cook until all the greens have softened.
- Toss the contents of the pot, along with walnuts, cheese and evaporated milk into your blender or food processor. Blend until smooth. Add more evaporated milk if necessary to get the consistency you'd like.
- Taste and add salt as needed, It may not need much salt, as the cheese may be quite salty.
- Cook your pasta to al dente based on the box instructions. Reserve a cup of pasta water and drain pasta.
- Add the sauce to your pot and heat over medium heat until it begins to bubble along the edges.
- Add pasta and toss thoroughly in sauce.
- Add reserved pasta water as needed to thin sauce and get the sauce to attach well to the pasta.