omg, you have to try this. My Peruvian coworker gave me this recipe and I'm so glad she did! It is a creamy lighter version of the Italian pesto recipes I've had in the past. Between the 2, I definitely prefer this one! She told me it's often served with steak right off the grill so just sit it on top of the pasta and let the juices mix into the pasta.
Time: 15 minutes for pasta only (If you are making steak make your significant other grill while you are making pasta or else you will be taking longer than 15 minutes.)
Ingredients:
- 1 lb GF spaghetti, uncooked
- 1/4 cup red onion, diced
- 2 garlic cloves
- 4 cups spinach leaves
- 1 cup basil leaves (stems removed)
- 3/4 cup evaporated milk (Carnation brand if GF, i checked)
- 1/2 cup white fresh cheese (queso fresco), cubed (this is also naturally GF, cause its cheese, duh.)
- 1/4 cup almonds (the original recipe said pecans but i did not have any)
- 1/8 cup olive oil
- Pepper
- 1/2 cup parmesan cheese, shredded
Instructions:
- Cook pasta in boiling water following package instructions. Drain pasta and set aside.
- Meanwhile saute onions in 1 tbsp oil on medium-high heat until translucent (about 5 min).
- Add spinach leaves into pan with containing onions and saute lightly (avoid cooking until soggy).
- In blender, combine onion & spinach mixture with garlic, basil, evaporated milk, white cheese, almonds, olive oil and pepper.
- Reheat pasta & sauce as needed before mixing them together. Serve immediately, sprinkled with parmesan cheese.
