A signature of Arequipa cuisine, Tallarín Verde blends spinach and basil with walnuts into a dark green pesto-like sauce. Perfect for using up leftover cooked chicken, it also comes together quickly for a late-night bite.
Boil the spaghetti in salted water for the time on the package, reserving a cup of the pasta water before draining.
Blend the spinach, basil, walnuts, garlic and olive oil into a smooth, dark green sauce, thinning with pasta water if needed.
Warm the sauce in a wide pan over low heat for 5 minutes, then add the drained pasta and leftover shredded chicken and toss well.
Top generously with grated parmesan and serve hot.
If you do not add pasta water while blending the sauce, it stays too thick to coat the pasta; add it gradually while checking the consistency. Allergens: contains wheat (gluten), dairy and tree nuts (walnut).
The sauce can be made a day ahead and refrigerated; a thin layer of olive oil on top keeps the colour from fading. Using a mild yellow cheese instead of parmesan is also common in Peruvian home kitchens.
Admin DadaGastro · verified in test kitchenSos 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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