You need to make this Peruvian Green Spaghetti (Tallarines Verdes)

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and dairy-free.

heavy cream

🥗Healthier: coconut milk

💰Cheaper: milk + cornstarch

Coconut milk adds creaminess with fewer calories.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: serrano pepper

Bell pepper is milder and more widely available.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cube

Vegetable broth is lower in calories and suitable for vegans.

Prepare your pasta according to the directions on the package. You’re aiming for an al dente texture. Drain the pasta, and set aside a little of the pasta water.

In a skillet, heat the olive oil. Add the garlic, and cook until just fragrant. Add the spinach, and turn off the heat, moving the spinach around the pan quickly to gently cook the spinach.

Transfer the spinach mixture to a high speed blender, and add in the basil, ricotta, pine nuts, milk, salt, and pepper. Blend until you get a smooth pesto sauce. (You can use the reserved pasta water to loosen the mixture, if required.)

Mix the homemade pesto with the cooked spaghetti, and top with more pine nuts, some Parmesan cheese, fresh black pepper, and basil leaves. Enjoy!

Cooking Techniques

Spice Level:

Dietary

Allergens