Peruvian cuisine collects a recipe book full of flavor and varied textures. Although many of its most popular recipes are composed of meats of different types, pasta or fish -based dishes also stand out. The famous Peruvian green noodles, also known as Peruvian green spaghetti, have their origin in Italian gastronomy that Italian migrants took to that South American country. At present, it is part of the daily food of Peruvians and it is easy to understand why. They are delicious and cooking them does not involve any complication. Its flavor reminds a lot of paste to pesto by the presence of basil.Generally, these noodles prepare to accompany a roast meat steak, although you can also eat with chicken or eggs. Do you dare to prepare and enjoy this Peruvian dish? You just have to follow the indications of recipes and you will discover how to make Peruvian green noodles.
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Difference |
| Ingredients to make Peruvian green noodles: |
| 1 bunch of spinach 1 branch of basil 100 grams of fresh cheese 200 milliliters of milk cream (1 cup) 1 pinch of pepper 2 cloves of garlic 2 large onions 4 tablespoons of olive oil 1 1 Pinch of salt 1 pack of noodles |
| ADDITIONAL CHARACTERISTICS: Cheap cost, boiled, |
Ingredients to make Peruvian green noodles:
1. To start preparing the Peruvian recipe from green noodles, separates the leaves from the stems, both from spinach and basil. In addition, it is necessary to wash and clean all the leaves. Of course, try to eliminate excess moisture. For this, you can use a strainer to drain the leaves very well.
2. put the water for the pasta and add the salt when it starts boiling. Meanwhile, sauté the spinach and basil in two tablespoons of olive oil. Nor is it necessary to add salt to vegetables at this time.
3. cook the leaves over medium heat for 5 minutes or until they are soft and a little withered.
4. When you are lists, crush spinach and basil with cheese and milk cream. This will be the salsa of the green noodles.
Trick: Do not have a milk cream? Then use whole milk and add some butter.
5. If the sauce is too thick, add a little water.
6. Pica the onion and sauté it in the other two tablespoons of oil, along with the chopped garlic.
7. Pour the green sauce when you see that onion and garlic are brown a little. Add salt and pepper to taste and cook for 5 more minutes.
8. Do you ask how to prepare green noodles? Well, at this point the noodles must be at the dente, so add them, already drained, to the green sauce and mix very well. By adding them to the pot, do it over very low heat, turn off soon and serve right away. Otherwise, you run the risk that noodles absorb the moisture of the sauce and stick to the pot or are very dry.
9. serves hot Peruvian green noodles and, if you wish, add some grated cheese above, but this is optional.
