Peruvian Pesto Spaghetti with Green Veggies – Tallarines Verdes
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Serving Size: 2 cups
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Adjust the ingredients measurement scale here by changing this number. 10
Instructions
Make the Sauce
- Saute the onion and garlic in 1 tablespoon olive oil, on medium heat until translucent. Be sure to stir occasionally so it doesn’t burn. When the onions are done, add the spinach and cook just until wilted.
- Transfer the cooked spinach and onion to a blender. Add the basil, rest of the oil, garlic, milk, cheese, pecans, salt and pepper. Blend well, taste and add salt and pepper to taste. Set aside until pasta is ready.
Make Pasta and Veggies
- Heat a large pot of salted water to boil. When boiling, add noodles and cook until al dente.
- At the same time, heat another medium pot of boiling water to blanch the green veggies. When the water is boiling, add the veggies and cook for one minute. At the end of one minute, plunge the veggies into cold water to stop the cooking process.
Put it all together
- When the pasta is ready, drain well. In the same pot the pasta cooked, heat the sauce and half the vegetables on medium heat. Stir occasionally.
- When sauce is heated add the pasta and toss to coat the noodles. Serve up and add the remaining vegetables on top.
Tips
- For maximum authentic presentation, serve up your Peruvian green spaghetti with linguine noodles and don’t forget to add some hot sauce, Peruvians like it spicy!
- Full fat canned coconut milk is the best option for a creamier sauce. Other plant-based milks may work, but the sauce might not be quite as creamy and missing a bit of the fatty mouth feel.
- Use fresh spinach. Frozen spinach may seem like an easy shortcut you can take when making tallarines verdes, but honestly the fresh spinach is less work and tastes better too!
Cook Times
Ingredients
Ingredients
- ½ cup extra virgin olive oil
- 1 red onion diced
- 4 clove garlic
- 5 cup fresh spinach
- 2 cup fresh basil
- 1 cup canned full-fat coconut milk
- 1 cup cashew cheese
- ½ cup pecans
- 2 pound spaghetti
- 1 cup asparagus
- 1 cup frozen green peas
Cooking Tools Required
Blender, Cutting board, Food Processor, Food storage containers, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives, Stock pot or >5 Qt pot, Top StoveReheating/Serving Instructions
The green sauce will keep in the fridge for up to 3 days, and freezes very well. Store in a freezer-safe container, label it with its name and date; it will stay good in the freezer for up to 3 months. Thaw in the fridge. And then proceed with using it on pasta.
Nutrition
Calories: 686kcal | Carbohydrates: 81g | Protein: 19g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Sodium: 26mg | Potassium: 593mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1875IU | Vitamin C: 13mg | Calcium: 73mg | Iron: 5mg
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