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Tallarines verdes
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Tallarines verdes

This is my aunties' version of the Peruvian-Italian version of pesto pasta.
Course Main Course
Cuisine Italian, Peruvian
Keyword basil, gluten free, main, pasta, Peruvian cuisine, Peruvian food, pesto
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 250 g gluten-free pasta, preferably fusilli (I used San Remo pulse pasta)
  • 1 cup basil leaves
  • 1 cup English or baby spinach
  • 75 g queso fresco or feta cheese (I used goat's feta)
  • 2 tbsp grated Parmesan
  • salt and pepper

Instructions

  • Cook pasta according to pack instructions. Drain, reserving some of the cooking water.
  • Process or blend basil, spinach and cheeses, adding a few tablespoons of the reserved cooking water to achieved desired thickness. Season to taste.
  • Return pasta to pot, coat with sauce (heat a bit if needed) and serve with a side salad.