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Tallarines Verdes (Peruvian Green Spaghetti)
A Peruvian pasta dish consisting of spaghetti tossed with a pesto sauce made of spinach, basil, shallot, queso fresco, and walnuts.
servings: 4
total time: 25 minutes
recipe by: Frankie
Ingredients
- 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
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Directions
- Cook the spaghetti according to package directions. Drain the spaghetti reserving 1/4 cup of the pasta water.
- 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.
- Transfer the sauce into a large mixing bowl and stir in the olive oil. Season sauce with additional salt & pepper if needed.
- 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.
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