Green Pasta (Tallarines Verdes)
Fresh spinach and basil blended into a vibrant, herbaceous sauce that clings to pasta in under 20 minutes. A vegetarian Peruvian classic stripped down to its bright, silky essence.
- Total time
- 18 min
- Servings
- 2
- Calories
- 425
- Protein
- 16g
Ingredients
- 4 cups fresh spinach
- ½ cup fresh basil
- ½ cup evaporated milk
- 8 oz spaghetti or fettuccine
- ½ cup, crumbled queso fresco or feta cheese
- 1 small jalapeño pepper
Instructions
- 1
Boil spaghetti in salted water until al dente, ~9 minutes. Reserve 1 cup pasta water before draining.
- 2
Blend spinach, basil, evaporated milk, garlic, jalapeño, salt, and pepper until completely smooth and bright green.
- 3
Pour sauce into the warm skillet and heat over medium until steaming, stirring occasionally, ~3 minutes.
- 4
Add drained pasta to the sauce and toss gently, adding pasta water 1/4 cup at a time until it coats loosely.
- 5
Divide between plates and top with crumbled cheese. Serve immediately while sauce is silky and clinging.
Tools you’ll need
- large pot for boiling pasta
- blender or food processor
- 12-inch skillet
- wooden spoon or tongs
- measuring cups
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