Tallarines Verde
Peruvian Green Spaghetti
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: dinner, lunch
Cuisine: peruvian
Diet: Vegetarian
Servings: 6
Calories: 529kcal
- 1 pound spaghetti
- 2 tablespoons chopped shallots
- 3 garlic cloves, chopped
- ⅔ cup toasted and roughly chopped walnuts
- 3 cups baby spinach
- 1 bunch basil leaves (about 1 cup)
- 4 ounces cotija cheese slightly crumbled, plus more for garnish
- ¾ cup evaporated milk
- 3 tablespoons extra virgin olive oil
- ¾ teaspoon salt
- ½ teaspoon cracked black pepper
Fill a large pot with water and bring to a boil. Add a handful of salt followed by spaghetti. Boil spaghetti until al dente, 7 to 9 minutes, stirring occasionally. Drain and toss in a small amount of olive oil. Set aside until ready to use.
Place shallots, garlic and walnuts in a food processor and pulse until coarse crumbs have been made. Add spinach, basil and cheese and continue to pulse.
With motor running add evaporated milk and oil. Season with salt and pepper. Puree until smooth.
Pour mixture into a large bowl and top with spaghetti. Toss together until fully combined. Adjust seasonings. Top with more crumbled cotija and serve.
Calories: 529kcal | Carbohydrates: 64g | Protein: 17g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 553mg | Potassium: 435mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1633IU | Vitamin C: 6mg | Calcium: 225mg | Iron: 2mg