Tallarines Verdes

🛒 Ingredients

• Spaghetti 300 g · 1110 kcal
• Fresh spinach 200 g · 46 kcal
• Fresh basil leaves 50 g · 12 kcal
• Queso fresco (or Parmesan cheese) 100 g · 400 kcal
• Evaporated milk 103 g · 134 kcal
• Red onion 50 g · 20 kcal
• Garlic cloves 10 g · 15 kcal
• Walnuts 50 g · 327 kcal
• Olive oil 28 g · 248 kcal
• Ají amarillo paste (optional) 10 g · 7 kcal

👨‍🍳 Instructions

1. Cook spaghetti according to package instructions until al dente; drain, reserving about 1/2 cup of pasta water.
2. Blanch spinach and basil leaves in boiling water for 30 seconds, then immediately transfer to an ice bath to stop cooking and preserve color; drain well.
3. In a pan, heat olive oil over medium heat and sauté finely diced red onion and minced garlic until softened and fragrant, about 5-7 minutes.
4. In a blender, combine blanched spinach and basil, sautéed onion and garlic, queso fresco, walnuts, evaporated milk, and ají amarillo paste (if using).
5. Blend until the sauce is smooth and creamy, adding a little reserved pasta water at a time if needed to reach desired consistency; season with salt to taste.
6. Combine the cooked spaghetti with the green sauce in a large bowl, tossing gently until well coated; serve immediately, garnished with extra grated cheese if desired.