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Recipe: Tallarines Verdes

2 persons / 10min preparation 

Fact:

This is a Peruvian Italian fusion dish, brought by boat in the 19th century to Peru. When you make more, put the sauce in a jar and cover with olive oil. You can maintain this for appr. 3 weeks in the fridge. 

Ingredients:

  • 50gr basil leaves
  • 25gr spinach
  • 1 hand full of broad beans
  • 30gr parmesan cheese
  • 30gr pecorino cheese
  • 25gr pine nuts
  • 2 garlic cloves
  • 70ml basic olive oil
  • a bit of salt and black ground pepper
  • spaghettini (my favourite is de Cecco nr11) or spaghetti

Preparation:

  1. Boil the pasta till al dente around 10min on medium fire
  2. Put everything in the food processor and when it is a fluid pasta, add enough black ground pepper and salt to taste
  3. Mix the spaghettini and pesto and serve!