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Whole Grain Radiator Tallarines Verdes

 
Tallarines Verdes (Spanish for “green noodles”) is a Peruvian take on Italian basil pesto sauce. Using spinach with basil, adding evaporated milk to make it creamy, and subbing queso fresco and walnuts for Parmigiano and pine nuts, this is a creative take on a classic dish. The sauce has a very mild flavor that is quickly enhanced with a little bit of salt, letting the fresh ingredients shine. In Peru it is traditionally served alongside a grilled steak, but it also makes a great light meal on its own!

 

INGREDIENTS

MAKES FOUR-SIX SERVINGS

  • 1 pound Sfoglini Whole Grain Radiators
  • 1/2 cup chopped white onion (around 1/3 a medium onion)
  • 2 medium cloves of garlic
  • 1/2 cup extra virgin olive oil
  • 1/2 cup evaporated milk
  • 10 ounces queso fresco, cut into ½ inch dice
  • 1/2 cup walnuts
  • 2 cups packed fresh basil leaves
  • 4 cups packed fresh spinach leaves
  • 1/2 teaspoon salt, plus more to taste
  • A few grinds black pepper

    DIRECTIONS

    Bring a large pot of salted water to a boil. Cook the Whole Grain Radiators to al dente, according to the package instructions, reserving at least 1 cup pasta water before straining.

    While the pasta boils combine the onion, garlic, olive oil, evaporated milk, and queso fresco in a blender. Process until smooth.

    Add the walnuts and basil. Process until smooth.

    Add the spinach, salt, and pepper. Process until smooth. The spinach might need to be added in stages. Taste. Add salt if necessary. 

    Transfer the cooked pasta to a bowl. Add the sauce, and toss to coat all the pasta. Add a little pasta water if the sauce isn’t creamy enough. Serve alongside a grilled protein or on its own with extra queso fresco for topping. 

    We love seeing your pasta creations! Share your pasta pics with us on social by tagging @sfoglini and using #sfoglini

    Chef's Note: If using a food processor instead of a blender, everything can be put in at once and combined, rather than in stages. If the first batch of ingredients doesn’t blend, add a little more milk or olive oil. If it’s not green enough, add more spinach. If you’re not getting enough garlic flavor, add more garlic. Nearly all of the quantities can be adjusted to suit your taste, so have fun with it! 

    Pasta Swaps: This recipe would also work well with Semolina Trumpets, Vesuvio, or Whole Grain Reginetti.