Tallarines Verdes Peruvian Green Spaghetti
How to make traditional Tallarines Verdes. Our easy Peruvian Green Spaghetti recipe features cream, basil, walnuts, queso, lime and pasta noodles.
Servings: 6
Calories: 547kcal
Equipment
- Large pot
- Collander
- Food processor
- Skillet
- measuring cups
- measuring spoons
- French knife
Ingredients
- 450 g Linguine or Spaghetti
- 1 Spanish Onion chopped
- 1/2 cup Olive Oil
- 4 Garlic Cloves smashed
- Kosher Salt
- Black Pepper
- 250 g Baby Spinach
- 1 cup Basil Leaves
- 1/3 cup Walnuts
- 1/4 cup Whipping Cream
- 1 cup Parmesan Cheese grated
- 1 cup Queso Fresco crumbled
- Lime Wedges
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta, reserving 1/2 cup of the pasta water.
- Meanwhile, in a food processor, combine the onion, oil, garlic, 1 teaspoon each of salt and pepper, walnuts, basil, spinach, cream and 3/4 cups of queso. Process until smooth, about 30 seconds.
- Transfer the spinach mixture to a nonstick skillet over medium high heat. Bring to a boil and cook, stirring occasionally, until it begins to thicken, 3-5 minutes. Add 1/2 cup reserved pasta water and return to a simmer, then add the pasta and stir to coat. Simmer, stirring every so often, until the linguine is perfectly tender and the pesto no longer appears watery, 3-5 minutes. Stir in the cream.
- Off the heat, stir in the parmesan cheese, then taste and season with salt and pepper. Transfer to a serving dish, sprinkle with leftover queso fresco, parmesan and chopped basil. Serve with lime wedges.
Nutrition
Calories: 547kcal | Carbohydrates: 46.3g | Protein: 22.3g | Fat: 31.4g | Saturated Fat: 8.2g | Cholesterol: 83mg | Sodium: 442mg | Potassium: 467mg | Fiber: 1.9g | Sugar: 1.1g | Calcium: 242mg | Iron: 4mg
