Tallarines Verdes

Method

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1. Bring a large pot of water to the boil, add the salt and cook the spaghetti until al dente. Save a cup of the cooking water and drain.

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2. Heat the oil in a small pan over medium heat and cook the onion for 5 minutes, until soft. Add the garlic and cook for 1 minute.

   Mark done Start 5 min timer

3. Drop the spinach into a pan of boiling water for 30 seconds, lift it out and cool it under cold water. Squeeze it dry.

   Mark done Start 30 sec timer

4. Blend the spinach, basil, the onion and garlic, queso fresco, evaporated milk, parmesan, salt and pepper until completely smooth.

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5. Return the drained spaghetti to the warm pot off the heat. Pour in the sauce and toss for 1 minute, adding a splash of the pasta water if it is too thick.

   Mark done Start 1 min timer

6. Serve at once, with a crisp fried steak or chicken cutlet if you like.

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Chef’s Tips

• Blanch the spinach for no more than 30 seconds. Longer turns it grey.
• Toss the sauce with the pasta off the heat. Boiling it turns the green to brown.
• Use queso fresco, or feta with a little milk. It gives the sauce its mild, creamy flavour.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• A fried steak
• A breaded chicken cutlet
• A crisp green salad

Storage & Reheating

Best eaten at once. The sauce keeps in the fridge up to 2 days but loses its colour.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.