dinner · vegetarian
Tallarines verdes (Peruvian pesto)
Peruvian-Italian spaghetti in a creamy basil-spinach sauce made with queso fresco and evaporated milk, often with steak.
- Time
- 25min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk, egg, wheat and tree nuts.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Blender or food processor, Grill or smoker.
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Method
-
1
Blanch basil and spinach 10 seconds and shock in ice water; squeeze dry.
-
2
Blend with cheeses, evaporated milk, nuts, garlic and oil until smooth.
-
3
Cook pasta and drain, saving some water.
-
4
Warm the sauce briefly in the pan and toss with the pasta, loosening with pasta water.
-
5
Serve with steak or a fried egg on top.
