Peruvian Green Spaghetti

Name: Peruvian Green Spaghetti
Prep time: 10M
Total time: 15M
Yield: 4-6 Servings
Cuisine: South America
Ingredients: 1 lb. Spaghetti; 3 cups packed baby spinach; 1 cup packed fresh basil leaves, divided; 1 can Evaporated Milk; ¼ cup walnut pieces; 4 tsp. Minced Garlic; 2 tsp. Adobo All-Purpose Seasoning with Pepper; 1 pkg. (10 oz.) Queso Fresco; ¼ cup Extra Virgin Olive Oil

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You’ll be transported to Peru when you prepare this creamy Peruvian Green Spaghetti. A delicious and versatile recipe you can serve on the side or as a main dish. Start by cooking the spaghetti according to package directions. Then, in a blender, prepare the creamy sauce made with spinach, basil, evaporated milk, and the authentic flavor of GOYA®<a title="Queso Fresco" href="https://www.goya.com/en/products/queso-fresco/" data-udi="https://goya.com/en/products/queso-fresco"> Queso Fresco</a>. Pour the sauce over the spaghetti and sprinkle a bit of chopped basil and some more shredded queso fresco. Enjoy!

Total Time

15m

Prep Time:10m

Yields:4-6 Servings

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Ingredients

1 lb.

GOYA® Spaghetti

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3 cups

packed baby spinach

1 cup

packed fresh basil leaves, divided

1 can

GOYA® Evaporated Milk

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¼ cup

walnut pieces

4 tsp.

GOYA® Minced Garlic

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2 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

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1 pkg. (10 oz.)

GOYA® Queso Fresco

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¼ cup

GOYA® Extra Virgin Olive Oil

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Directions

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Step 1

Prepare spaghetti according to package directions. Reserve 1/3 cup pasta cooking liquid; drain spaghetti (reserve saucepan).

Step 2

Meanwhile, to blender, add spinach, 3/4 cup basil, evaporated milk, walnuts, garlic and Adobo, pulse until finely ground. Add half the queso fresco and drizzle in oil, pulse until smooth.

Step 3

Return spaghetti to saucepan and add reserved pasta cooking liquid. Set over medium-low heat. Stir in basil mixture. Cook, tossing occasionally, for 2 to 3 minutes or until sauce is very creamy and clings to pasta well.

Step 4

Chop remaining basil and sprinkle over pasta. Garnish with remaining queso fresco.

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