Arequipa’s signature Tallarín Verde is made by blending spinach and basil with walnuts into a smooth, deep-green pesto sauce. Toss it with pasta and add leftover cooked chicken if desired for a quick meal or late-night snack.
Cook the spaghetti in boiling salted water for the time recommended on the package. Reserve a 200 ml measure of the cooking water, then drain the pasta.
Blend the spinach, basil, walnuts, garlic and olive oil until smooth and deep green. Thin with some of the reserved cooking water if needed.
Warm the sauce in a large frying pan over low heat for 5 minutes. Add the drained pasta and, if using, the leftover shredded chicken; toss well.
Sprinkle generously with grated Parmesan and serve hot.
If the sauce is too thick to coat the pasta, add the reserved cooking water a little at a time while blending. Allergens: contains wheat (gluten), milk and tree nuts (walnuts).
Sos blenderda tarifte belirtildiği gibi pürüzsüz olmadı, ceviz parçaları küçük küçük kaldı; blender gücü zayıfsa cevizi önce kıyma makinesinden geçirmek daha iyi sonuç veriyor. Yine de lezzeti gayet başarılıydı.
Ceviz bulamadığım için kaju kullandım, sos daha yumuşak ve az acımsı bir tat aldı, bayıldık. Artan tavuk yerine kalan ızgara köfte kırıntılarını da denedim, o da gayet iyi gitti.
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