First off, I am in no way a good cook! I follow instructions on a recipe and I do pretty well. So, today I’m sharing a recipe from Aji Causa which is a hilarious guy who cooks Peruvian dishes.
I grew up eating Tallerines Verdes, but the way my mom showed me to cook it is very different, it’s not bad, it’s actually my favorite dish of hers. However, I wanted to try a more traditional way to see how it would come out so here we are!
The Youtube video is linked for you to see the fun and my first attempt at this, but also the recipe is below. And no, there are absolutely no measurements listed because that’s how us Latino’s roll!
- Spaghetti Noodles
- Bay Leaves
- Parmesan Cheese
- Feta Cheese
- Evaporadated Milk
- Black Pepper
- Garlic Cloves
- Step 1 Cook spaghetti in salted water according to package directions.
- Step 2 Heat 1 tablespoon of the oil in a small pot over medium. Add onion; cook, stirring occasionally, until tender, about 4 minutes. Then add the garlic, spinach, basil until wilted. Transfer it all to a food processor; and blend. Add some water and oil. Add about two good chunks of the feta cheese to the blender.
- Step 3 Grab the now empty pan you used to wilt the spinach etc. Add oil, tablespoon of butter, liquid garlic and mix in the liquid from the food processor. Add some evaporated milk and parmesan cheese. Mix.
- Step 4 Add the stuff from the blender into this pot then mix in the spaghetti.
- Step 5 Serve with steak