Spaghetti coated in a creamy Peruvian green sauce of basil, spinach, fresh cheese, and walnuts. Served with a golden bistec, they make a fragrant, generous, and highly traditional Peruvian family dish.
Ingredients
- 400 g spaghetti
- 1 bunch fresh basil leaves
- 200 g baby spinach
- 170 ml evaporated milk
- 120 g fresh cheese such as mild feta or queso fresco
- 40 g grated parmesan
- 40 g pecans or walnuts
- 1 piece yellow onion
- 2 cloves garlic
- 4 tbsp olive oil
- to taste fine salt
- to taste ground black pepper
- 4 pieces thin beef steaks
- 2 tbsp neutral oil
Method
- Wash the basil and spinach, then dry them thoroughly until they release almost no water under your fingers.
- Sweat the minced onion and garlic in olive oil over medium heat until translucent and soft without browning.
- Add the spinach to the skillet and stir just until wilted and still bright green.
- Blend the contents of the skillet with the basil, evaporated milk, nuts, fresh cheese, and parmesan until you get a smooth, thick, and highly fragrant sauce.
- Bring a large pot of salted water to a boil, cook the spaghetti until al dente, then reserve some cooking water before draining.
- Pour the green sauce into a large sauté pan, heat gently until lightly steaming, then loosen it with a little cooking water so it coats the back of a spoon.
- Add the spaghetti to the sauce and toss over low heat until each strand is glossy, green, and well coated.
- Salt and pepper the steaks, then sear them in very hot neutral oil until you get a golden crust and a still-juicy interior.
- Serve the tallarines verdes piping hot in shallow bowls, with a steak placed on top or alongside, and a dusting of parmesan if desired.
Nutrition
Per serving
- Energy
- 855.1 kcal
- Protein
- 30.58 g
- Carbohydrate
- 80.73 g
- Fat
- 44.97 g
- Fibre
- 7.3 g
- Calcium
- 393.51 mg
- Iron
- 0.57 mg
- Magnesium
- 35.28 mg
