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TALLARINES VERDES Recipe

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This recipe for TALLARINES VERDES is from 16:8, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tbsp Olive Oil, divided
1 small Red Onion, diced
5 oz Baby Spinach
1 cup Basil leaves
½ cup Queso Fresco, crumbled
¼ cup Evaporated Milk
¼ cup Walnuts, chopped
1 Garlic clove, chopped
1½ tsp Lime Juice
¾ tsp Kosher Salt
¼ tsp Black Pepper
12 oz uncooked Spaghetti
Directions:
Directions:
Serves: 4
Prep time: 20 minutes
Cook time: 20 minutes

1- Heat 1 tbsp of oil in a small skillet over medium heat. Add onion; cook, stirring occasionally, until tender, about 4 minutes.

2- Bring a large pot of salted water to a boil over high heat. Add spinach and basil; cook until just wilted, about 30 seconds. Using a slotted spoon, transfer spinach and basil to a fine wire mesh strainer. Cool slightly, about 5 minutes. Add spinach and basil, queso fresco, milk, walnuts, garlic, lime juice, salt, pepper, and remaining 2 tbsp of oil to the food processor. Process until smooth, about 1 minute.

3- Cook spaghetti in salted water according to package directions. Drain, reserving ½ cup cooking water. Toss spaghetti with spinach mixture, adding cooking water, 2 tbsp at a time, until desired consistency is reached. Garnish with additional basil.


















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