Main course

Tallarines Verdes

Peruvian pasta coated in a velvety green sauce of basil, spinach, queso fresco, evaporated milk, and walnuts.

What you’ll need

• spaghetti: 500 g
• basil: 180 g
• spinach: 250 g
• queso fresco: 200 g
• evaporated milk: 250 ml
• walnuts: 70 g
• olive oil: 60 ml
• garlic: 12 g
• fine salt: 10 g
• black pepper: 2 g

How to make it

1. Bring a large pot of water to a boil and season it with some of the salt. Prepare a bowl of ice water; wash the basil and spinach and remove tough stems.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.