Cooking with Asterisky: Tallarines Verdes

Every once in a while a person needs to spice up their pasta. Sometimes marinara sauce gets boring, alfredo is too heavy and a simple olive oil drizzle with cheese just won’t cut it. Though it may seem counterintuitive to leave Italy for a recipe for pasta, something clearly Italian, why not take a trip down south and undertake a traditional Peruvian dish: Tallarines Verdes.

Now, I know it’s a different language but don’t freak out on me. Tallarines Verdes, which roughly translates to green noodles, is a simple green pasta dish that is both creamy and refreshing. It combines fresh spinach and basil with sautéed onion and garlic and a little milk and cheese to create a flavorful pesto-like sauce.  Though the dish is simple and easy to make, it is sure to impress with its clean and fresh taste. The sauce also provides a great way to get your veggies and takes minutes to whip together. Then all you need is the pasta, making it the perfect dish to make in a pinch.

It’s also a great dish to make on a college budget. You’ll need a skillet and a pot as well as a blender or food processor. It requires a few basic ingredients, namely olive oil, spinach, basil, garlic, onion, milk, cheese and noodles. Even then, you could substitute the milk with a vegetable broth and omit the cheese if your diet calls for it or if you wish to save a few more pennies. A chicken stock will work fine as well for the pesto sauce’s base. Dried basil works well in a pinch as well, though fresh basil provides more flavor and texture to the dish. If going for a true pesto sauce, you can also add pine nuts or pecans, mixing a ½ cup or more in the sauce or adding some as a garnish when serving. All in all, it is a refreshing new way to eat some pasta.

Total cooking time: 25 minutes

Serves: 4-6

You will need:

• 1 pound pasta ( I just used a box of fettuccine, though spaghetti and linguine work as well)
• 1 chopped onion
• 2 minced garlic cloves ( for tips on how to chop and mince check here)
• 4 tablespoons olive oil
• 1 bunch washed spinach ( about 3 cups leaves, packed)
• 1 cup washed basil leaves (if using dried basil, 2-3 tablespoons)
• ½ cup milk (or vegetable/ chicken broth)
• ½ cup queso fresco ( parmesan cheese works as well)
• salt and pepper to taste
• You will also need: pot, skillet, blender, knife, and strainer

Cooking Instructions:

1. Bring a large pot of salted water to boil. Quick Tip: cover the pot for a faster boil. This is where you will be cooking your pasta so follow the directions on the box for measurements.
2. While waiting for the water to boil, sauté the onion and garlic in two tablespoons of olive oil in the skillet over medium heat until soft. You should also get a pleasant aroma from the mixture. Remove from heat and set aside.
3. Add spinach and basil to a blender with the milk or broth and blend until smooth. If not mixing, it is okay to blend in batches.
4. When water is boiling, add pasta and cook according to instructions. Be sure to stir the pasta occasionally to make sure it doesn’t stick to the bottom of the pot. Quick tip: If you toss the pasta onto the wall in front of you and it sticks, that means it is ready. Also, be sure to leave the pot uncovered so the water doesn’t boil over.
5. Add the previously cooked onions and garlic to the blender with the cheese and mix, adding more milk if necessary, until the mixture is smooth.
6. Pour two tablespoons of olive oil into the skillet where you cooked the onions and garlic. Pour the sauce from the blender into the skillet and cook, stirring constantly for 3-4 minutes until the sauce is hot and smooth. Keep sauce warm.
7. Drain pasta well when done and toss with the sauce. Enjoy!

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