Tallarines Verdes with Samy Garcia Sierra Virtual Workshop

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast provides a cheesy flavor with fewer calories.

walnuts

🥗Healthier: sunflower seeds

💰Cheaper: peanuts

Sunflower seeds are nut-free and lower in cost.

Remove basil leaves from the stems and set aside.

Blanch the basil and spinach in boiling water for about 1 minute.

Remove the blanched basil and spinach and place them in a bowl.

Cook the entire box of fettuccine in the same boiling water until al dente.

Add about a cap of olive oil to the boiling pasta water to prevent sticking.

Once the fettuccine is cooked, drain it and set aside.

In a blender, combine the blanched spinach, basil, 1/2 cup olive oil, 1 clove garlic, and 200 g queso fresco.

Blend until smooth, adding salt to taste as desired.

Combine the cooked fettuccine with the green sauce, tossing to coat evenly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens