From the Andes to Italy: Peru's Creamy Garlic & Spinach Pesto Pasta (Tallarines Verdes)
Details
A creamy, dreamy, and vibrantly green pasta that's Peru's delicious answer to Italian pesto.
Ingredients
Instructions
Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve about 1 cup of the pasta water, then drain the pasta and set aside.
Sauté the Aromatics
In a large skillet over medium heat, add the olive oil. Sauté the chopped onion for a minute, then add the minced garlic and cook until fragrant, about 30-60 seconds.
Wilt the Greens
Add the spinach and basil to the skillet. Cook, stirring frequently, for just a few minutes until the greens are fully wilted. Remove from the heat.
Blend the Sauce
Transfer the wilted greens, onion, and garlic mixture to a blender. Add the crumbled queso fresco, walnuts (or pecans), and evaporated milk. Blend until you have a smooth, creamy, and vibrant green sauce. If the sauce is too thick, you can add a little more evaporated milk or a splash of the reserved pasta water to reach your desired consistency.
Combine and Serve
Return the sauce to the skillet over medium-low heat. Season with salt and pepper to taste. Add the cooked pasta to the sauce and toss everything together until the pasta is well-coated and heated through. Serve immediately, topped with a generous sprinkle of grated Parmesan cheese. This dish is traditionally served on its own or with a piece of grilled steak or chicken.
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