Tallarines verdes, Peruvian-style pesto
Author: Morena Escardó
Recipe type: Entree
Prep time:
Cook time:
Total time:
Serves: 4
- 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
- *Cook the pasta in boiling salted water following the package instructions.
- *Meanwhile saute the onion in 1 tablespoon oil, at medium heat and stirring occasionally, until translucent (about 10 minutes).
- *Pour boiling water over the spinach and basil leaves (you can use the same water for the pasta). Strain.
- *In the blender process onion, spinach, basil, garlic, evaporated milk, white cheese, pecans, olive oil, salt and pepper.
- *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/
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