A Cozy Kitchen · by Adrianna Adarme★ 5.0 (28)
Tallarines Verdes Recipe
NUTRITION · PER SERVING30M COOK
CAL 37%·PRO 50%
CARBS 90G49% OF CAL
5G FIBER6G SUGAR79G OTHER
FAT 30G37% OF CAL
8G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Green spaghetti with a vibrant spinach and basil pesto made with walnuts and queso fresco, finished with evaporated milk. A Peruvian classic often served with steak.
mainperuvianpasta🍲 stockpot🌀 blendervegetarian
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Nutrition & ingredients
Ingredients
serves 4- 2 cups packed spinach leaves
- 1 cup packed basil leaves
- 5 ounces cubed queso blanco or queso fresco (plus more for garnish)
- 2 garlic cloves (peeled )
- 1/2 shallot (peeled)
- 1/4 cup walnuts
- 1/4 cup olive oil
- 1/4 cup evaporated milk
- Pinch kosher salt
- Freshly ground pepper
- 1 pound pasta (of choice )
At a glance
PER SERVING · TIME 30M
CAL 37%·PRO 50%
CARBS 90G49% OF CAL
5G FIBER6G SUGAR79G OTHER
FAT 30G37% OF CAL
8G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 386mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 492mg
- Calcium
- 344mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 386MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.