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Categories:
olive oil red onion baby spinach basil queso fresco milk walnuts garlic lime juice kosher salt black pepper spaghetti
Viewed: 12 - Published at: 3 years agoIngredients
- 3 tablespoons olive oil, divided
- 1/4 cup diced red onion (from 1 small onion)
- 5 ounces fresh baby spinach
- 1 cup packed fresh basil leaves (about 1 1/4 oz.), plus more for garnish
- 2 1/2 ounces queso fresco (fresh Mexican cheese), crumbled (about 1/2 cup), plus more for garnish
- 1/4 cup evaporated milk
- 1/4 cup toasted walnuts, chopped
- 1 garlic clove, chopped
- 1 1/2 teaspoons fresh lime juice (from 1 lime)
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 12 ounces uncooked spaghetti
Method
- Heat 1 tablespoon of the oil in a small skillet over medium. Add onion; cook, stirring occasionally, until tender, about 4 minutes. Transfer onion to a food processor; cool slightly.
- Bring a large pot of salted water to a boil over high. Add spinach and basil; cook just until wilted, about 30 seconds. Using a slotted spoon, transfer spinach and basil to a fine wire-mesh strainer; cool slightly, about 5 minutes. Add spinach and basil, queso fresco, milk, walnuts, garlic, lime juice, salt, pepper, and remaining 2 tablespoons oil to food processor. Process until smooth, about 1 minute.
- Cook spaghetti in salted water according to package directions. Drain, reserving 1/2 cup cooking water. Toss spaghetti with spinach mixture, adding cooking water, 2 tablespoons at a time, until desired consistency is reached. Garnish with additional basil and queso fresco.
