Tallarines Verdes simply mean green noddles. Made with fresh spinach, basil, queso fresco, and evaporated milk.
- 3 cups spinach fresh
- 1 cup basil fresh
- 5 ounces queso fresco
- 1/2 cup evaporated milk
- 1/4 cup olive oil
- 1 shallot finely diced
- 2 garlic cloves finely minced
- 1/4 tsp red crushed pepper optional
- 1/4 cup pasta water
- 3/4 lb bucatini
- salt and pepper to taste
Cook the pasta until al dente and reserve 1/4 cup of pasta water.
Bring a large pot of water to a boil and cook the spinach for 1 minute. Remove the spinach from the pot and add it to a blender along with the queso fresco, basil, and evaporated milk.
Drizzle the olive oil into the blender while it blends. Blend until smooth.
In a large skillet, heat some oil over medium-low heat. Add the shallots and cook for 2-3 minutes or until translucent. Stir in the garlic and red crushed pepper and cook until fragrant.
Add the sauce to the skillet and season generously with salt and pepper. Add the pasta water and cooked pasta. Check for seasoning and enjoy!
- To freeze the sauce, let it come to room temperature and then place it in an air-tight container. Freeze for up to 3 months.
- You can also place the sauce in a mason jar and refrigerate for up to 3 days.
Calories: 598kcal | Carbohydrates: 70g | Protein: 21g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 326mg | Potassium: 505mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2826IU | Vitamin C: 9mg | Calcium: 340mg | Iron: 2mg