** So this is a really good recipe the only thing i would change is the Walnuts I would not Add it. You normally eat this with a steak.
Ingredients:- 2 lbs of spaghetti or linguine noodles
- 1/2 cup of evaporated milk
- 200 grams of fresh basil, rinsed
- 400 grams of fresh spinach, rinsed
- 1 clove garlic
- 1 small onion, chopped
- 3 walnuts (shelled)
- 1/2 cup of vegetable oil
- 300 grams of queso blanco or queso fresco or farmer’s cheese (You can substitute feta in a pinch, but remember to adjust the salt)
- Salt
1) Cook the noodles according to the directions – al dente, of course!
2) While the pasta cooks: In a large frying pan, saute the onion and the minced garlic in a little bit of oil. When the onion is translucent, add the basil, and then the spinach. Cook just until the greens are wilted.
3) Move the greens mixture to the blender, and add the milk, the walnuts, and the cheese. Liquefy until well blended, but it’s nice to still see some flecks of basil and spinach. Add salt to taste, if needed.
4) When the pasta is done, drain it and then toss it together with the pesto/spinach sauce
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