Pasta
Tallarines verdes
Peru’s answer to pesto: spaghetti in a creamy basil and spinach sauce with fresh cheese, often served with steak.
- 30 min15 prep · 15 cook
- EasyDifficulty
- 610 kcalper serving
Ingredients
4 servings
- Spaghetti400 g
- Basil leaves2 cups
- Spinach100 g
- Queso fresco or feta150 g
- Evaporated milk150 ml
- Walnuts30 g
- Onion1
- garlic2 cloves
- Olive oil3 tbsp
- Parmesan, grated30 g
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Blanch the spinach and basil in boiling water for 20 seconds, then cool in iced water and squeeze.
- 2
Soften the onion and garlic in the oil.
- 3
Blend the greens, onion mixture, fresh cheese, evaporated milk and walnuts until smooth. Season.
- 4
Cook the spaghetti in salted water until al dente and drain.
- 5
Warm the sauce gently in the pot, toss with the pasta and serve with parmesan.
Tips and questions
- Why blanch the basil?
- A quick blanch keeps the sauce bright green instead of turning dark.
- What is it served with in Peru?
- Usually a thin fried steak (bistec apanado) or a breaded chicken fillet, sometimes with a boiled potato.
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