Tallarines Verdes

Ingredients

• 16 oz. tagliatelle ((or linguine))
• 6 oz. spinach
• 2 1/2 oz. fresh basil
• 1 large red onion (, finely chopped)
• 2 cloves garlic (, minced)
• 1 pinch cumin
• 2 1/2 oz ricotta
• Grated parmesan (, to taste)
• 1 tablespoon unsweetened condensed milk
• 1 oz. pecans ((or almonds))
• Salt
• Freshly ground black pepper
• Extra virgin olive oil

Instructions

1. 1

   Cook pasta al dente, according to package directions.

2. 2

   Meanwhile, in a sauté pan, heat 4 tablespoons of olive oil over medium heat and sauté the red onion until it becomes translucent.

3. 3

   Then add the cumin and garlic, mix and sauté for 5 minutes.

4. 4

   Add the spinach and basil, salt and pepper.

5. 5

   Fry the whole thing, stirring frequently, until the water they release has completely evaporated.

6. 6

   Transfer the contents of the sauté pan to a blender, add the nuts, condensed milk, ricotta and salt to taste. This sauce should not be too dry, so add more condensed milk or water if necessary.

7. 7

   Pour 2 tablespoons of olive oil into the sauté pan, add the pasta and the mixed mixture. Mix perfectly.

8. 8

   Serve the pasta, sprinkled with parmesan to taste.