Ingredients
Vegetables and Herbs
- 1/4 cup chopped onion
- 2 cloves garlic, chopped
- 2 cups baby spinach
- 2 cups basil leaves, divided
Nuts and Cheese
- 1/4 cup pecans
- 1/4 cup queso fresco (or feta, or panela)
- 1/4 cup freshly grated Parmesan cheese
Liquids and Pasta
- 1/4 cup olive oil
- 1/3 cup evaporated milk (or regular cow’s milk)
- 14 oz pasta (400g)
Instructions
- Cook the Pasta: Boil pasta according to package instructions until al dente, then drain and set aside to keep warm.
- Sauté Vegetables: Heat a large pan over medium heat and add a drizzle of olive oil. Sauté the chopped onion and garlic for about 1 minute until fragrant. Add the baby spinach and half of the basil leaves, cooking until wilted.
- Prepare the Sauce: Transfer the sautéed mixture along with the remaining basil, pecans, queso fresco, Parmesan, olive oil, and evaporated milk to a blender. Blend until smooth and creamy. The sauce should be thick yet pourable; add more milk if needed to reach desired consistency.
- Combine Pasta and Sauce: Pour the green sauce into the same pan and season with salt to taste. Add the cooked pasta and toss gently to coat evenly. If the sauce appears too thick, add a splash of reserved pasta water to loosen it.
Notes
- Queso fresco can be substituted with feta or panela cheese depending on availability and preference.
- Using evaporated milk adds creaminess, but regular milk works as a substitute.
- Reserve some pasta cooking water to adjust sauce consistency if needed.
- For a nuttier flavor, lightly toast the pecans before blending.
- This dish is best served immediately to enjoy its fresh vibrant flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Peruvian
- Diet: Vegetarian
