Tallarines Verdes // Peruvian Pesto

[yosemite_ca]

Today my peruvian friend gave me recipe of this green peruvian pesto. It could be made with spinach or arugula. I will try to make it on My next day off. Looks delicious!



Ingredients

• 1 teaspoon olive oil
• 4 cloves of garlic
• 1/2 pound spinach leaves
• 1 cup fresh basil leaves
• 1/2 cup chopped, toasted pecans
• 1/2 cup queso fresco, crumbled
• 1/2 cup shredded Parmesan cheese
• 1/3 cup olive oil
• 1 teaspoon of salt
• 1 pound of noodles, cooked al dente
• 1 cup of reserved water from cooked noodles

Preparation

1. Heat oil over medium heat in a skillet. Add garlic and sauté for 3 minutes or until golden brown. Add spinach and basil leaves, cooking for 5 minutes over low heat. Remove from heat.
2. Add spinach mixture to a blender along with pecans, queso fresco, Parmesan cheese, olive oil and salt. Blend until smooth.
3. Heat a pot of water with salt until boil. Add noodles and boil for the time indicated on the package, until they are al dente. Drain, reserving a cup of the cooking water.
4. Place spinach sauce into pot and place pot over low heat. Warm the mixture, adding reserved pasta water as needed to make a smooth sauce. Add noodles and stir to combine.