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
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
3 TBSP pine nuts
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.