Peruvian Green noodles Recipe
If you like to eat them delicious and not take a lot of time in the preparation?, This recipe is ideal. It is easy to prepare and can be served with Milanese, pieces of meat, fried egg, grated cheese and others.
Ingredients
- 2 tbsp vegetable oil.
- 1 medium onion.
- 500 gr noodles pasta
- 1 tbsp ground garlic
- 1 pinch of cumin
- 200 gr chopped macre squash.
- Salt and pepper to taste
- 25 gr of walnuts, almonds or pecans
- 1 cup diced fresh cheese
- ¼ cup of evaporated milk
- 70 gr of basil blended
Instructions
- The first thing is to cook the pasta in plenty of water with a splash of oil and salt to taste. The cooking time must be as indicated on the packaging.
- Meanwhile, heat the olive oil with the onion until they turn transparent. Then add the cumin and garlic.
- It is time to add the spinach along with the basil blended with salt and pepper to taste. You must fry until the water is completely consumed and let it warm.
- Now, place the mixture you just made in the blender along with the nuts, milk, cheese and salt to taste. The sauce should not be too dry, so you can add more milk or water if necessary.
- Finally, add the sauce to the pasta and wait 5 minutes to serve.
Notes
Although noodles are very varied, green noodles are a classic that cannot be missing in any Peruvian cuisine. In addition to being nutritious, the combination of the ingredients for green noodles achieves a flavor that you will want to try again and again. If you want to learn how to prepare them on your own, we bring you a simple and quick recipe for green noodles that does not leave room for error.
Origin of green noodles
The preparation of green noodles was another invention of the foreigners who came to Peru, in this case the Italians. It is an adaptation of Pasta al Pesto, but using ingredients typical of the continent. The difference between how to prepare green noodles and how to prepare Pasta al Pesto is found in the walnut and the cheese used, in addition to adding the milk that does not come in the original recipe.
Nutritional value of green noodles
Like red noodles, green noodles have a high percentage of carbohydrates because they have pasta. Only in basil we find flavonoids, vitamin A, vitamin K, folic acid and minerals such as calcium, potassium and magnesium. As for milk and cheese, they provide protein and calcium.
Origin of green noodles
The preparation of green noodles was another invention of the foreigners who came to Peru, in this case the Italians. It is an adaptation of Pasta al Pesto, but using ingredients typical of the continent. The difference between how to prepare green noodles and how to prepare Pasta al Pesto is found in the walnut and the cheese used, in addition to adding the milk that does not come in the original recipe.
Nutritional value of green noodles
Like red noodles, green noodles have a high percentage of carbohydrates because they have pasta. Only in basil we find flavonoids, vitamin A, vitamin K, folic acid and minerals such as calcium, potassium and magnesium. As for milk and cheese, they provide protein and calcium.
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