Peruvian Green Spaghetti (Tallarines Verdes) is mild and creamy pesto pasta made with fresh spinach and basil leaves, queso fresco, and pecans. Often served with a steak is an exciting and comforting meal ready in 15 minutes!
Bring a large pot of salted water to boil. Add pasta and cook al dente for the time written in the instructions. Drain the pasta.
Meanwhile, finely chop onion and garlic.
Heat a large pan or skillet over medium heat with 2 tablespoons of olive oil. Add garlic and onion. Fry for 3 minutes, until translucent. Add basil leaves and spinach leaves.
Season with salt and pepper. Fry for 1 minute - stirring all the time. Take out from the heat and transfer the mixture to the blender.
Add remaining ingredients to the blender - pecans, queso fresco, parmesan, evaporated milk. Blend until smooth. If needed, add more evaporated milk or cream. Queso fresco and parmesan are quite salty, so season the sauce after everything is blended.
Pour the sauce from the blender back into the large pan or skillet. Simmer over medium heat for 3 minutes.
Add pasta and toss with the sauce.
Serve! You can serve it with a minute steak or just freshly grated parmesan.