Whole Grain Radiator Tallarines Verdes
INGREDIENTS
MAKES FOUR SERVINGS
- 1 pound Sfoglini Whole Grain Radiators
- 1/2 cup chopped white onion (around 1/3 a medium onion)
- 2 medium cloves of garlic
- 1/2 cup extra virgin olive oil
- 1/2 cup evaporated milk
- 10 ounces queso fresco, cut into ½ inch dice
- 1/2 cup walnuts
- 2 cups packed fresh basil leaves
- 4 cups packed fresh spinach leaves
- 1/2 teaspoon salt, plus more to taste
- A few grinds black pepper
DIRECTIONS
Bring a large pot of salted water to a boil. Cook the Whole Grain Radiators to al dente, according to the package instructions, reserving at least 1 cup pasta water before straining.
While the pasta boils combine the onion, garlic, olive oil, evaporated milk, and queso fresco in a blender. Process until smooth.
Add the walnuts and basil. Process until smooth.
Add the spinach, salt, and pepper. Process until smooth. The spinach might need to be added in stages. Taste. Add salt if necessary.
Transfer the cooked pasta to a bowl. Add the sauce, and toss to coat all the pasta. Add a little pasta water if the sauce isn’t creamy enough. Serve alongside a grilled protein or on its own with extra queso fresco for topping.
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Chef's Note: If using a food processor instead of a blender, everything can be put in at once and combined, rather than in stages. If the first batch of ingredients doesn’t blend, add a little more milk or olive oil. If it’s not green enough, add more spinach. If you’re not getting enough garlic flavor, add more garlic. Nearly all of the quantities can be adjusted to suit your taste, so have fun with it!
