Tallarines Verdes
Weeknight-friendly Peruvian cooking: Tallarines Verdes comes together in 35 minutes with spaghetti, spinach, and not much else.
✓ USDA-verified nutrition data
540 calories
18g protein
68g carbs
24g fat
5g fiber
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
- Blanch the spinach 1 minute in boiling water, shock in ice water, and squeeze completely dry. Wet greens make a watery sauce.
- Blend the spinach, basil, queso fresco, walnuts, evaporated milk, garlic, and olive oil into a thick, vivid green sauce.
- Boil the spaghetti until just al dente; reserve a cup of pasta water before draining.
- Toss the hot pasta with the green sauce, loosening with pasta water until every strand is glossily coated. Stir in the Parmesan.
- Serve immediately with extra Parmesan and a fried egg on top if you want the full Peruvian treatment.