Peruvian Green Spaghetti with Spinach, Basil and Queso Fresco

What you need

• 300 g (10 oz) spaghetti
• 60 g (2 oz) baby spinach
• 20 g (3/4 oz) fresh basil leaves, plus a few for garnish
• 30 g (1 oz) walnuts
• 2 cloves garlic, peeled
• 1/2 small white onion, roughly chopped
• 240 ml (1 cup) evaporated milk
• 150 g (5 oz) queso fresco, crumbled
• 3 tbsp olive oil
• salt, for the pasta water and to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Bring a large pot of water to a boil and salt it well.

2. 2

   Warm 1 tbsp of the olive oil in a small pan over medium heat. Cook the onion and garlic until soft but not browned, 3-4 min.

3. 3

   Drop the spaghetti into the boiling water and cook until al dente, following the package time.

4. 4

   Scoop out a mug of the cooking water, then drain the spaghetti. Return the empty pot to the stove.

5. 5

   In a blender, combine the onion and garlic, spinach, most of the basil, walnuts, evaporated milk, half of the queso fresco and the remaining olive oil. Blend until smooth and bright green.

6. 6

   Season the sauce with salt and pepper.

7. 7

   Put the spaghetti back in the pot over medium-low heat. Add about 80 ml (1/3 cup) of the cooking water and pour in the green sauce.

8. 8

   Toss for 2-3 min, until the sauce thickens and coats every strand. Add a splash more cooking water if it gets too thick.

9. 9

   Chop the reserved basil. Serve topped with the remaining queso fresco and the chopped basil.

Imported from goya.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.