Tallarines Verdes

Name: Tallarines Verdes
Ingredients: 3 tablespoons olive oil, divided; 1/4 cup diced red onion (from 1 small onion); 5 ounces fresh baby spinach; 1 cup packed fresh basil leaves (about 1 1/4 oz.), plus more for garnish; 2 1/2 ounces queso fresco (fresh Mexican cheese), crumbled (about 1/2 cup), plus more for garnish; 1/4 cup evaporated milk; 1/4 cup toasted walnuts, chopped; 1 garlic clove, chopped; 1 1/2 teaspoons fresh lime juice (from 1 lime); 3/4 teaspoon kosher salt; 1/4 teaspoon black pepper; 12 ounces uncooked spaghetti

12 ingredients

3 steps

Ingredients

3 tablespoons olive oil, divided
1/4 cup diced red onion (from 1 small onion)
5 ounces fresh baby spinach
1 cup packed fresh basil leaves (about 1 1/4 oz.), plus more for garnish
2 1/2 ounces queso fresco (fresh Mexican cheese), crumbled (about 1/2 cup), plus more for garnish
1/4 cup evaporated milk
1/4 cup toasted walnuts, chopped
1 garlic clove, chopped
1 1/2 teaspoons fresh lime juice (from 1 lime)
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
12 ounces uncooked spaghetti

Directions

1

Heat 1 tablespoon of the oil in a small skillet over medium. Add onion; cook, stirring occasionally, until tender, about 4 minutes. Transfer onion to a food processor; cool slightly.
2

Bring a large pot of salted water to a boil over high. Add spinach and basil; cook just until wilted, about 30 seconds. Using a slotted spoon, transfer spinach and basil to a fine wire-mesh strainer; cool slightly, about 5 minutes. Add spinach and basil, queso fresco, milk, walnuts, garlic, lime juice, salt, pepper, and remaining 2 tablespoons oil to food processor. Process until smooth, about 1 minute.
3

Cook spaghetti in salted water according to package directions. Drain, reserving 1/2 cup cooking water. Toss spaghetti with spinach mixture, adding cooking water, 2 tablespoons at a time, until desired consistency is reached. Garnish with additional basil and queso fresco.