Pasta with Peruvian Pesto (Tallarines Verde)

• porce: 4

Ingredience

340 grams linguine or fettuccine

150 grams chopped yellow onion (1 small)

120 milliliters extra-virgin olive oil

60 milliliters water

3 garlic cloves, peeled and smashed

null Kosher salt and ground black pepper

340 grams baby spinach

60 milliliters heavy cream

60 grams Parmesan cheese, grated

115 grams queso fresco, crumbled

Lime wedges, to serve

Pokyny

Step 1

In a large pot, bring 4 quarts water to a boil. Add the pasta and 1 tablespoon salt, then cook until just tender but not fully cooked, about 2 minutes less than package directions. Drain the pasta, reserving 1½ cups of the cooking water.

Step 2

Meanwhile, in a food processor, combine the onion, oil, ¼ cup water, garlic and 1/2 teaspoon salt and 1 teaspoon pepper. Add a third of the spinach and process until smooth, about 30 seconds. Add the remaining spinach in 2 batches, processing until smooth after each.

Step 3

Transfer the spinach mixture to a 12-inch nonstick skillet over medium-high heat. Bring to a boil and cook, stirring occasionally, until it begins to thicken, 3 to 5 minutes.

Add the reserved pasta water and return to a simmer, then add the pasta and stir to coat. Simmer, stirring occasionally, until the pasta is al dente and the pesto no longer appears watery, 3 to 5 minutes. Stir in the heavy cream.

Off the heat, stir in the Parmesan, then taste and season with salt and pepper. Transfer to a serving dish, sprinkle with the queso fresco and serve with lime wedges.