Green Spaghetti

29 Jun

My take on Tallarines Verdes, a Peruvian delicacy.

Time: 15 minutes            Serves: 4


  • 1/4 cup pine nuts,
  • 3 cups (packed) spinach leaves
  • 1 cup (packed) basil leaves
  • 1/4 cup (packed) chives
  • 6 oz. cubed feta cheese (traditionally queso fresco is used)
  • 1/3 cup milk
  • 2 garlic cloves
  • 1/4 cup olive oil
  • sea salt & black pepper, freshly ground – to taste
  • 8 oz. whole wheat spaghetti

How to make it

  • Cook spaghetti al dente.
  • Meanwhile, make sauce.
  • Add pine nuts to a small skillet and toast over medium heat for about 2 minutes until just lightly browned on all sides.
  • Place pine nuts, spinach, basil, chives, cheese, milk and garlic into bowl of food processor fitted with S-blade. Process until smooth.
  • Slowly add the oil in a steady stream with processor on. Taste for seasoning, season with s&p accordingly.
  • Drain spaghetti and place back in pot. Add sauce and toss well to heat through.
  • Top with a bit of crumbled feta to serve.

One Response to “Green Spaghetti”


  1. Italian Food « detroittokyo - September 24, 2012

    […] Bolognese, Ravioli, mostaccioli, Mozzarella, tagliatelle, Fried zucchini, rollatini, Fettuccine, green linguine, Tortellini, Tetrazzini, Oops—I think I split my […]

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