TALLARINES VERDES (PERUVIAN GREEN SPAGHETTI) RECIPE | YEPRECIPES
Provided by: Frankie
Total time: 25 minutes
|1 pound uncooked spaghetti|
|5 ounces fresh baby spinach|
|1 cup (about 3/4 ounce) fresh basil leaves|
|2 garlic cloves, chopped|
|1 shallot, chopped|
|1/2 cup walnuts|
|4 ounces queso fresco, cubed|
|salt & pepper|
|1/4 cup olive oil|
- 1. Cook the spaghetti according to package directions. Drain the spaghetti reserving 1/4 cup of the pasta water.
- 2. Add the spinach, basil, garlic, shallot, walnuts, queso fresco, 1/8 tsp salt, and 1/8 tsp pepper to a food processor or blender and blend into a sauce.
- 3. Transfer the sauce into a large mixing bowl and stir in the olive oil. Season sauce with additional salt & pepper if needed.
- 4. Add the cooked spaghetti to the bowl and toss with the sauce until all the pasta is coated. Stir in a little bit of the reserved pasta water if needed to reach desired consistency.
What is the best way to make green beans and pasta?
*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.
How to cook spaghetti squash in a food processor?
Add spinach and basil, queso fresco, milk, walnuts, garlic, lime juice, salt, pepper, and remaining 2 tablespoons oil to food processor. Process until smooth, about 1 minute. Cook spaghetti in salted water according to package directions. Drain, reserving 1/2 cup cooking water.
How to cook peppers on the stove?
Remove stems and seeds and roughly chop peppers. Combine peppers, cilantro, onion, and garlic into a food processor or blender and blend until smooth. In a large skillet over medium heat, melt butter. Pour in pepper mixture, then stir in vegetable stock or water. Cook, stirring occasionally, until thickened slightly, 3 to 4 minutes.
What to eat & drink in Peru?
Tallarines Verdes (Green Spaghetti) is a Peruvian classic. This green pesto is tossed with spaghetti and usually served with a steak on top. To a blender, add the spinach leaves, basil, queso blanco, garlic cloves, shallot, walnuts, olive oil, evaporated milk and a pinch of salt and a few turns of freshly cracked pepper.