Tallarines al pesto (Spaguetti with basil sauce)
Jul 11th, 2008 by Diego
They’re also known as tallarines verdes or green spaguettis (well, there are two kinds of green spaguettis: with basil sauce and with spinach sauce - we’ll see this later). It’s a very popular way -and inexpensive- to prepare the spaguettis. Usually it’s served with a steak. Yes, they look good; here you have the recipe for 3 people (this is for you, Erin!).
Ingredients:
- 1/2 kg of spaguettis # 32
- 1/2 cup of margarine or butter
- 1/4 cup of vegetable oil
- 1 bunch of basil
- 2 bunches of spinach
- 2 cloves of garlic, ground
- 150 g (5 oz) of parmesan cheese
- 100 g (4 oz) of peeled and ground walnuts
- Salt
Preparation:
Put the basil leaves in boiling water for 3 minutes and strain.
Boil the spinach and blend all the ingredients. If the sauce gets thick, add a little of the water where the spaguettis were cooked.
Heat the sauce and mix with the spaguetti.
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Technorati tags: Recipes, Peru, Peruvian Recipes, Main Courses, Tallarines Verdes, Tallarines al Pesto, Spaguetti with Basil Sauce.
Blogalaxia tags: Recipes, Peru, Peruvian Recipes, Main Courses, Tallarines Verdes, Tallarines al Pesto, Spaguetti with Basil Sauce.
The Tallarins Verde sauce I have seen prepared (by my Peruvian Aunt) is made with Queso and Evaporated Milk. She then blends it in a blender till thick and creamy. Is this a different version?
Gaby,
Yes, it’s another version. I’ve just looked three recipe books and none of them has a recipe with evaporated milk. Neither of the recipes is bad; both are differents.
Good luck!
Thank you so much! Minus the walnuts, this tastes and looks just like my mom used to make it. I also know of a recipe that uses parsley instead of spinach, and it’s good, but not the same