Peruvian green noodles recipe

Peruvian green noodles recipe

Peruvian cuisine includes a whole recipe book of dishes full of flavor and varied textures. Although many of its most popular recipes are made up of different types of meats, pasta or fish-based dishes also stand out. The famous Peruvian green noodles, also known as Peruvian green spaghetti, have their origin in the Italian gastronomy that Italian migrants brought to that South American country. Nowadays, it is part of the daily food of Peruvians and it is easy to understand why. They are delicious and cooking them is not complicated. Its flavor is very reminiscent of pesto pasta due to the presence of basil.

Generally, these noodles are prepared to accompany a roast beef steak, although it can also be eaten with chicken or eggs. Do you dare to prepare and enjoy this Peruvian dish? You just have to follow the instructions in RecetasGratis and you will discover how to make Peruvian green noodles.

Ingredients to make Peruvian green noodles:

 1 bunch of spinach

 1 branch of basil

 100 grams of fresh cheese

 200 milliliters of heavy cream (1 cup)

 1 pinch of pepper

 2 cloves of garlic

 2 large onions

 4 tablespoons olive oil

 1 pinch of salt

How to make Peruvian green noodles:

To start preparing the green noodle recipe, separate the leaves from the stems, both of the spinach and the basil. In addition, it is necessary to wash and clean all the sheets. Of course, try to remove excess moisture. For this, you can use a strainer to drain the leaves very well.

Heat the water for the pasta and add the salt when it starts to boil. Meanwhile, sauté the spinach and basil in two tablespoons of olive oil. It is also not necessary to add salt to vegetables at this time.

Cook the leaves over medium heat for 5 minutes or until soft and slightly wilted.

When you're ready, mash the spinach and basil with the cheese and heavy cream. This will be the sauce for the green noodles.

Trick: Don't you have heavy cream? Then use whole milk and add a little butter.

If the sauce is too thick, add a little water.

Chop the onion and sauté it in the other two tablespoons of oil, along with the minced garlic.

Pour in the green sauce when you see the onion and garlic brown a little. Add salt and pepper to taste and cook for 5 more minutes.

By this time the noodles should be al dente, so add them, already drained, to the green sauce and mix very well. When adding them to the pot, do it over very low heat, turn off soon, and serve right away. Otherwise, you run the risk of the noodles absorbing the moisture from the sauce and sticking to the pot or getting too dry.

Serve the Peruvian green noodles warm and add some grated cheese on top if desired, but this is optional.

If you liked the recipe for Peruvian Green Noodles, we suggest you enter our Noodle Recipes category. You can also visit a selection of the best Peruvian recipes.

With what to accompany the Peruvian green noodles

Now that you know how to prepare green noodles, you can serve them with a grilled steak, grilled chicken breast, schnitzel or grilled fish. You can also complete your menu with these other ideas:

Peruvian stuffed potatoes

Sauteed cauliflower

Peruvian baked chicken

You may be interested to read about the chayote benefits blogpost/ strawberry cheesecake slice recipe/ kiwi jam recipe/ Italian apple cake recipe/ mandarin marmalade recipe.

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