Tallarines Verdes, Peruvian Green Noodles

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Step 1

Bring 4 qts water to boil in lg pot. While water is heating, heat oil in 10-inch skillet over med heat. Add onion and cook until just starting to soften, 1-2 min. Add garlic and cook until fragrant, 30-60 sec. Remove from heat and transfer onion/garlic to blender.

Step 2

When water comes to a boil, add 1 Tbsp salt, spinach, and basil and cook until just wilted, 20-30 sec. Using spider skimmer or slotted spoon, transfer spinach and basil to small bowl (do not discard water). Squeeze excess water from spinach and basil.

Step 3

Transfer spinach and basil to blender. Add queso fresco, evaporated milk, pecans, salt, and pepper and processs until smooth, about 2 min, scraping sides as needed.

Step 4

Return water to boil. Add pasta and cook, stirring frequently, until al dente. Reserve 1 cup cooking water, then drain pasta, and set aside.

Step 5

Add sauce to now empty pot and cook over med heat until warmed through, 2-3 min. Off heat, stir in pasta and ⅓ cup cooking water until sauce just clings to pasta. Adjust consistency with remaining cooking water and season to taste.