How To Make Green Spaghetti | Tallarín Verde | Peruvian Pesto Pasta | Easy and Nutritious

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds offer a similar crunch and are often less expensive.

Cut garlic into small pieces.

Chop half of a sweet onion into small squares.

Rinse basil leaves to clean them.

In a small cooking pan, heat some olive oil and add chopped garlic.

Add chopped onions to the pan and mix them together.

Cook until the onions are slightly translucent.

Add basil leaves to the pan and cook briefly, then turn off the heat and set aside.

Boil water in a large pot for the spinach.

Add all bags of spinach to the boiling water for a quick cook, then turn off the heat and remove the spinach to a plate.

Prepare the blender for the sauce, blending in batches if necessary due to size.

In the blender, add cooked garlic, onions, basil, spinach, feta cheese, and olive oil.

Blend until smooth, adding water if the mixture is too thick.

Once blended to a creamy consistency, transfer the sauce to a cooking pan and keep on low heat.

Add salt to the sauce and mix well, covering it to keep warm.

Cook spaghetti according to package instructions until al dente.

Once spaghetti is cooked, drain and add to the sauce.

Mix the spaghetti with the sauce thoroughly, ensuring it's well coated.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens