Tallarines Verdes (Peruvian Pesto Pasta)

Ingredients

• 1 lb Spaghetti
• 5 oz Spinach, fresh
• 1 cup Basil, fresh
• 4 oz 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
• 1 lb Cooked chicken breast, sliced (optional)

Instructions

1. 1Bring a large pot of lightly salted water to a rolling boil over high heat. Add the 1 lb 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 5 oz of fresh spinach, 1 cup of fresh basil, 4 oz 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 1 lb of sliced cooked chicken breast.

Substitutions

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