Ingredients
Sauce Ingredients
- 2 garlic cloves (grated, minced or puréed)
- 30 g basil leaves
- 250 g spinach leaves (stalks removed and cleaned)
- 160 g queso fresco (or firm ricotta or feta cheese)
- 8 toasted pecans
- 20 g crackers
- 180 ml milk (evaporated, whole, skimmed, lactose-free, or vegetable milk)
- Salt and pepper to taste
- Olive oil (for cooking)
To Serve
- Cooked spaghetti or preferred pasta
- Grated Parmesan cheese
Instructions
- Prepare the spinach: Remove the stalks from the spinach leaves by folding each leaf in half and pulling the stalk out carefully. Wash the spinach and basil leaves thoroughly to remove any dirt.
- Cook the garlic: Heat a bit of olive oil in a pan over medium heat. Add grated or minced garlic and cook for about one minute while stirring constantly to avoid burning. Remove the garlic from the pan and set aside.
- Wilt the greens: In the same pan, add more olive oil and increase the heat to high. Add the basil and spinach leaves all at once, sprinkle with about 1.5 teaspoons of salt to retain their vibrant color, and sauté for about 30 seconds until just wilted, stirring to prevent overcooking.
- Drain liquid: Remove the greens from the pan, discarding any liquid released during cooking to keep the sauce creamy and fresh-tasting.
- Blend the sauce: Place the cooked garlic, wilted greens, toasted pecans, crackers, queso fresco, and milk into a blender. Squeeze the leaves lightly before adding to extract extra flavor. Blend until smooth and creamy.
- Combine with pasta: Heat the blended sauce in a pan gently. Mix it thoroughly with cooked pasta, adding some pasta cooking water if needed to reach a desirable sauce consistency.
- Serve: Plate the sauced pasta and top with grated Parmesan cheese to taste. Enjoy immediately while warm.
Notes
- To keep the sauce bright green, do not overcook the spinach and basil.
- Queso fresco can be substituted with ricotta or feta for different textures and flavors.
- Use pasta cooking water to adjust sauce thickness for optimal creaminess.
- Toasted pecans add a nice crunch and depth; walnuts can be used as an alternative nut.
- For a dairy-free version, use plant-based milk and omit cheese or use vegan cheese alternatives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Peruvian
