Recipe: Tallarines verdes!

This is basically Pesto pasta.
Tallarines are “noodles” and verde is “green”, translated from spanish. Green noodles.
The pesto sauce that I know of, how you make in Italy, you make the liquid sauce with the olive oil. This sauce you make the liquid with evaporated milk. What gives a unique touch to this recipe is the “queso fresco”, “fresh cheese”, which you can substitute with “ricotta cheese”. In Germany, you can substitute “queso fresco” with “Quark”.
We had Tallarines verdes with fried egg.
1 full cup fresh basil
200g spinach
olive oil
¼ red onion
1 big garlic
120g queso fresco (I forgot to buy this, so I made this with ricotta)
½ cup evaporated milk
¼ tsp muscat
1/6c parmesan cheese
250g fettucini
3 TBSP pine nuts
Ingredients
1. cook pasta al dente
2. in olive oil, cook onions, garlic, then add pine nuts.
3. add milk and queso fresco. When the cheese is melted, then add basil and spinach.
4. add parmesan and muscat, once all is cooked and blended, then add your cooked pasta. Mix all for about 5 minutes.
Buen provecho.
Susana
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s