Tallarines Verdes (Peruvian Pesto Pasta)

Ingredients

• about 450 g Spaghetti
• about 142 g Spinach, fresh
• 1 cup Basil, fresh
• about 113 g Dairy-free Queso Fresco
• 1/2 cup Evaporated Milk (dairy-free)
• 2 cloves Garlic, minced
• 2 tbsp Vegetable oil
• 1/2 tsp Salt
• 1/4 tsp Pepper
• about 450 g Cooked chicken breast, sliced (optional)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Bring a large pot of lightly salted water to a rolling boil over high heat. Add the about 450 g of spaghetti and cook for 8-10 minutes, or until al dente (tender but still firm to the bite). Drain the spaghetti well and set it aside in a large bowl.
2. 2Combine the about 142 g of fresh spinach, 1 cup of fresh basil, about 113 g of dairy-free queso fresco, 1/2 cup of dairy-free evaporated milk, 2 cloves of minced garlic, 2 tbsp of vegetable oil, 1/2 tsp of salt, and 1/4 tsp of pepper in a blender. Blend on high speed for 1-2 minutes, or until the mixture is completely smooth and creamy.
3. 3Pour the blended pesto sauce over the drained spaghetti in the large bowl. Toss gently to coat all the spaghetti evenly with the sauce.
4. 4Serve the Tallarines Verdes immediately. If desired, top with the about 450 g of sliced cooked chicken breast.

Substitutions

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