Tallarines Verdes Peruvian Pesto Pasta
A vibrant Peruvian pasta dish sauced with a creamy basil and spinach pesto enriched with queso fresco and walnuts, a weeknight staple across Lima. Rich and herbaceous, it comes together in under 30 minutes.
Ingredients
- 1 lb spaghetti
- 2 cups fresh basil leaves, packed
- 2 cups baby spinach
- 4 oz queso fresco (or ricotta salata), crumbled
- 1/4 cup walnuts
- 4 cloves garlic cloves, peeled
- 6 tbsp olive oil
- 1/2 cup evaporated milk
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
- 1/2 cup reserved pasta cooking water
Instructions
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1
Cook 1 lb spaghetti in a large pot of well-salted boiling water until al dente. Reserve 1/2 cup reserved pasta cooking water before draining.
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2
While the pasta cooks, combine 2 cups fresh basil leaves, packed, 2 cups baby spinach, 4 oz crumbled queso fresco (or ricotta salata), 1/4 cup walnuts, 4 cloves peeled garlic cloves, 6 tbsp olive oil, and 1/2 cup evaporated milk in a blender. Blend until smooth. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper.
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3
Drain the pasta and return to the pot over low heat. Pour the green sauce over and toss to coat. Add splashes of reserved pasta water as needed to loosen the sauce.
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4
Serve immediately, topped with extra crumbled queso fresco if desired.