Dinner · 35 min · peruvian

Tallarines Verdes

Weeknight-friendly Peruvian cooking: Tallarines Verdes comes together in 35 minutes with spaghetti, spinach, and not much else. Each serving lands at 540 calories with 18g of protein, so it eats like a much heavier meal. No specialty equipment and nothing hard to find at a regular grocery store.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Spaghetti
• 8 oz Spinach
• 2 cups Basil
• 6 oz Queso fresco
• 1/2 cup Walnuts
• 1/2 cup Evaporated milk
• 3 cloves Garlic
• 1/3 cup Olive oil
• 1/2 cup Parmesan
• 1 tsp Salt

Steps

1. Blanch the spinach 1 minute in boiling water, shock in ice water, and squeeze completely dry. Wet greens make a watery sauce.
2. Blend the spinach, basil, queso fresco, walnuts, evaporated milk, garlic, and olive oil into a thick, vivid green sauce.
3. Boil the spaghetti until just al dente; reserve a cup of pasta water before draining.
4. Toss the hot pasta with the green sauce, loosening with pasta water until every strand is glossily coated. Stir in the Parmesan.
5. Serve immediately with extra Parmesan and a fried egg on top if you want the full Peruvian treatment.

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