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Tallarines Verdes, or green noodles, is a popular Peruvian dish. Creamier than traditional pesto, the sauce is made from basil, spinach and queso fresco and tossed with pasta.
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Original reipce makes 2 dozen Change Servings
HEAT vegetable oil in a small skillet over medium heat. Add onion; cook, stirring frequently, for 3 to 4 minutes. Set aside.
PLACE basil, 1/3 cup walnuts, Parmesan cheese, olive oil and garlic in a food processor or blender; cover.
PULSE until combined. Scrape down sides of bowl; add spinach soufflé, cooked onion, 2/3 cup queso fresco, evaporated milk, salt and pepper. Continue to pulse until smooth.
COOK pasta according to package directions; drain.
TRANSFER to large serving bowl along with sauce; toss to combine.
GARNISH with remaining queso fresco and walnuts. Serve immediately.
|Calories from Fat||120|
|Total Fat 14g||21%|
|Saturated Fat 3.5g||17%|
|Total Carbohydrate 39g||13%|
|Dietary Fiber 2g||9%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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