Tallarines verdes, Peruvian-style pesto
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 lb spaghetti
  • 1 tablespoon olive oil
  • ¼ cup red onion, diced
  • 4 cup spinach leaves
  • 1 cup basil leaves
  • 2 garlic cloves, finely diced
  • ¾ cup evaporated milk
  • ½ cup white fresh cheese (queso fresco), diced in cubes
  • ¼ cup pecans
  • ¼ cup olive oil
  • Salt and pepper
  • 1 cup cooked green beans
  • ½ cup Parmesan cheese, grated
Instructions
  1. *Cook the pasta in boiling salted water following the package instructions.
  2. *Meanwhile saute the onion in 1 tablespoon oil, at medium heat and stirring occasionally, until translucent (about 10 minutes).
  3. *Pour boiling water over the spinach and basil leaves (you can use the same water for the pasta). Strain.
  4. *In the blender process onion, spinach, basil, garlic, evaporated milk, white cheese, pecans, olive oil, salt and pepper.
  5. *Drain the pasta and mix with the sauce and the green beans. Serve immediately, sprinkled with Parmesan cheese.
Recipe by PERU DELIGHTS at https://perudelights.com/green-pasta/