Tallarines Verdes Peruvian Green Spaghetti

🧂 Ingredients

• 450 g Linguine or Spaghetti
• 1 Spanish Onion

  chopped
• 1/2 cup Olive Oil
• 4 Garlic Cloves

  smashed
• Kosher Salt
• Black Pepper
• 250 g Baby Spinach
• 1 cup Basil Leaves
• 1/3 cup Walnuts
• 1/4 cup Whipping Cream
• 1 cup Parmesan Cheese

  grated
• 1 cup Queso Fresco

  crumbled
• Lime Wedges

Instructions

• 1 Bring a large pot of salted water to a boil. Add the pasta and cook until al
  dente. Drain the pasta, reserving 1/2 cup of the pasta water.
• 2 Meanwhile, in a food processor, combine the onion, oil, garlic, 1 teaspoon each
  of salt and pepper, walnuts, basil, spinach, cream and 3/4 cups of queso.
  Process until smooth, about 30 seconds.
• 3 Transfer the spinach mixture to a nonstick skillet over medium high heat. Bring
  to a boil and cook, stirring occasionally, until it begins to thicken, 3-5
  minutes. Add 1/2 cup reserved pasta water and return to a simmer, then add the
  pasta and stir to coat. Simmer, stirring every so often, until the linguine is
  perfectly tender and the pesto no longer appears watery, 3-5 minutes. Stir in
  the cream.
• 4 Off the heat, stir in the parmesan cheese, then taste and season with salt and
  pepper. Transfer to a serving dish, sprinkle with leftover queso fresco,
  parmesan and chopped basil. Serve with lime wedges.

Nutrition Info