A Peruvian variety, known as “tallarines verdes” (meaning green noodles, from Italian tagliarini), is slightly creamier, lacks pine nuts (because of their rarity and prohibitive cost in Peru), may use spinach and vegetable oil (in place of olive oil), and is sometimes served with roasted potatoes and sirloin steak. Lots of modern Pestos use cashew nuts.
Ingredients :
1 pound of spaghetti noodles ready
8 ounces of spinach
8ounces of basil
1 evaporated milk
4 ounces of cheese
salt
1 small red onion, diced
3 tablespoons of oil
Preparation:
mix on the blender the spinach, basil, cheese and milk.
Then put in a pan heat the oil and add the onion and let it brown.
Once the onions golden add the above preparation and cook over low heat, stirring to prevent sticking on the bottom of the pot and hope you will take about 5 minutes consistency.
Then turn off the heat, salt and rectify this and our recipe list.
Note:
These delicious green noodles you can serve with a fried steak and can add shredded cheese on top.
