Tallarín Verde

Method

Blanch spinach, parsley, basil and huacatay in salted boiling water for 2 minutes, then drain and squeeze dry. Finely dice the onion and garlic, then sauté gently in oil until softened. Blend the cooked greens with the sautéed onion and garlic, evaporated milk, and grated cheese until smooth and vibrant green. Season generously with salt and pepper. Cook the pasta according to packet instructions until al dente, then drain and toss with the verde sauce, ensuring each strand is well coated. Serve immediately in warm bowls, topped with additional grated cheese and a drizzle of olive oil.