Tallarines Verdes (Peruvian Green Spaghetti)

I cook for myself and my boyfriend, and sometimes small family gatherings. I tend to improvise often but am trying to be more controlled and organized to get consistent results with recipes.

Olive oil to cook

2 garlic cloves grated, minced or puréed

30 g basil leaves

250 g spinach

160 g queso fresco can be replaced with a firm ricotta or feta cheese

8 toasted pecans

20 g crackers

180 ml milk can be evaporated, whole, skimmed, lactose-free, or vegetable

Salt and pepper to taste

Parmesan cheese to serve

Metric - US Cups

Directions at cravingsjournal.com

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