Peruvian Spinach Pesto Spaghetti » Foodom

Peruvian Spinach Pesto Spaghetti

$37.92 Cooking Fee
Serving Size: 2 cups
Recipe by:
An Le
Pesto was first brought to Peru by Italian immigrants from Liguria, which is famous for it's popular sauce.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10


  • Heat oil in skillet over medium heat and saute until transparent, stirring occasionally about 7 minutes.
  • Turn off the heat and reserve.
  • Pour boiling water over the spinach leaves. Drain.
  • Process the onion, oil, garlic, spinach, basil, milk, cheese, pecans, salt and pepper in a blender until smooth.
  • Drain the pasta and mix with the spinach basil cream and top it with green beans and cheese.
  • Blanch the asparagus in boiling water for 2-3 minutes, put cold water after to stop the cooking process
  • Prepare the spagetti per the instructions on the package
  • Put together the dish, placing the veggies and sauce over the pasta
  • Zest lemon over the pasta and use lemon wedges as garnish

Cook Times

Active Prep15
Hands-On Cook5
Hands-Off Cook15
Total Time35 minutes
Recipe Serving Size10



  • ½ cup extra virgin olive oil
  • 1 red onion diced
  • 2 clove garlic
  • 5 cup spinach
  • 1 cup fresh basil
  • 1 cup vegan milk
  • 1 cup cashew cheese
  • ½ cup pecans
  • 2 pound spaghetti
  • 2 cup asparagus
  • 1 lemon zested and squeezed

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 Stove
Reheating/Serving Instructions
Microwave or stove top


Calories: 638kcal | Carbohydrates: 79g | Protein: 18g | Fat: 29g | Saturated Fat: 5g | Sodium: 55mg | Potassium: 538mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1736IU | Vitamin C: 13mg | Calcium: 95mg | Iron: 4mg

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