Tallarines Verdes is a Peruvian brunch classic made by blending spinach and basil with walnuts and white cheese into a smooth sauce and tossing with pasta. The pasta water needs to be added a little at a time for the sauce to bind without splitting.
Boil the pasta in salted water for 10 minutes, reserving 1 cup of the cooking water.
Blend the spinach, basil, walnuts and white cheese into a smooth sauce.
Toss the sauce with the pasta, adding the reserved pasta water a little at a time to adjust the consistency.
Add the pasta water to the sauce a little at a time, or pouring it all in at once will split the sauce. Do not overcook the spinach, or the sauce will lose its colour. Allergens: contains gluten (pasta), nuts (walnuts), milk and dairy (white cheese).
Adding a pinch of fresh mint to the sauce brings it closer to the classic freshness of Peruvian cuisine.
Admin DadaGastro · verified in test kitchenIspanağı tarifte belirtilen 10 dakikadan daha uzun süre kaynattığım için sosun canlı yeşil rengi soluk bir haki tona döndü, bir dahaki sefere süreye sadık kalacağım.
Sosu hazırlarken makarna suyunu tarifte söylendiği gibi azar azar eklemedim, tek seferde döktüm ve sos hafifçe ayrıştı; bunu geri döndürmenin bir yolu var mı acaba?
Ayrışan sosa bir tutam ılık su ekleyip blenderdan kısa süre daha geçirmek genelde toparlar; bir dahaki sefere suyu azar azar eklemenizi öneririz.
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