Peruvian Green Spaghetti
Here’s what you need to make Peruvian green spaghetti!
Saute the onion and garlic in olive oil on medium heat.
When onions are done, add the spinach and cook just until wilted.
Add cooked spinach, basil, coconut milk, cheese and walnuts to a blender. Blend well and add salt and pepper to taste.
Heat a pot of water and cook pasta according to directions on package.
While pasta cooks, cook veggies for 1-2 minutes and then plunge in cold water.
Heat the sauce to warm. Add drained pasta and half the veggies. Toss to coat. Serve up topped with the remaining veggies.
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