Thursday, February 24, 2011

Tallarines Verdes (Green noodles)

fresh basil (full plant or 1 small package)
1/2 lb spinach leaves
1 clove garlic
1/4 of an onion
salt to taste
pepper to taste
1/4 cup oil
1/4 lb Mexican cheese called Cotija. You can find it at Walmart or any Mexican market about $4.99-6.99 a lb (Ruth replaces with mozzarella or Monterrey Jack cheese but it does not taste as good, another alternative would be feta cheese)
1/2 cup milk approx
1 pound cooked spaghetti noodles

Wash the basil and spinach. Chop and put them in the blender with the garlic, onion, salt, pepper, cheese, milk and oil. Blend well. Add 1 tsp oil to pan and heat on medium high. Add half of the sauce to the pan and heat until boiling. Remove from heat. Add the rest of the sauce and slowly add the noodles, stirring as needed.

This meal goes great with Papa a la Huancaina
Recipe by Lucia


Ruth Rodrigues said...

This is my favorite Peruvian meal!
Don't tell Lucia's mom, but I made this using a few short cuts. I used frozen spinach (10 oz) and just drained it before using, dried basil (I tried to buy some Lucia but the store by my house doesn't sell it!), and gringo cheese. I could tell the difference in flavor (it would have been better with real basil and the mexican cheese), but it was still very good. I don't think the frozen spinach made any difference in the flavor.
I also added about 1/4 cup extra milk to the blender to wash the extra sauce into the pot. The sauce was a good consistency in the end. (3/4 cup milk total)

Rachel Rowell said...

I warm up the milk before putting it in the blender (I saw lucia do this and it helps everything mix in well).