Linguineverde Recipes

PASTA VERDE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, cook poblano peppers over a gas flame, turning periodically with tongs or a fork, until skin is charred on all sides, about 7 minutes. Seal peppers inside a plastic bag; allow peppers to steam as they cool, about 8 minutes. Remove and discard skins and seeds.
• Place peppers, sour cream, water, chopped cilantro, vegetable bouillon cubes, garlic, and black pepper in a blender; blend until creamy.
• Pour sauce into a large pot over low heat; bring to a boil. Drain spaghetti and add to the sauce. Simmer for 2 to 3 minutes. Top with Parmesan cheese and cilantro leaves.

LINGUINE VERDE

Steps:

• Cook pasta according to package directions until al dente, just tender.
• Meanwhile, in a large skillet, stir- fry garlic and vegetables over heat in olive oil, about 2 minutes. Add stock and seasonings and cook over medium high heat until vegetables are tender, stirring occasionally, about 3 minutes.
• Toss vegetables and cheese with hot drained pasta. Serve sprinkled with additional parmesan cheese.

PARMESAN & GARLIC LINGUINE

Steps:

• Bring large pot of water up to boil. Sprinkle in a generous amount of salt and stir in pasta. Cook linguine until al dente and drain, reserving 1/2 cup cooking liquid.
• Place linguine back into hot pot and stir in butter, cream, garlic, salt, pepper and cheese until butter and cheese start to melt and create a sauce. Pour in some pasta water to get the sauce to the consistency you want. {I only used about 3 tablespoons.}
• Taste and adjust seasonings accordingly. Pour onto serving platter and top with fresh parsley and more grated cheese.

TALLARINES VERDES, PERUVIAN-STYLE PESTO

Steps:

• *Cook the pasta in boiling salted water following the package instructions.
• *Meanwhile saute the onion in 1 tablespoon oil, at medium heat and stirring occasionally, until translucent (about 10 minutes).
• *Pour boiling water over the spinach and basil leaves (you can use the same water for the pasta). Strain.
• *In the blender process onion, spinach, basil, garlic, evaporated milk, white cheese, pecans, olive oil, salt and pepper.
• *Drain the pasta and mix with the sauce and the green beans. Serve immediately, sprinkled with Parmesan cheese.

MUSHROOM LINGUINE WITH GREEN CHILLI VERDE

Steps:

• Soak the dried mushrooms in 3 tbsp boiling water. Meanwhile, bring a saucepan of water to the boil and cook the linguine for 10 minutes until tender. Combine the garlic, chilli, olives, most of the parsley, lemon juice and 2 tsp of the olive oil in a small bowl.
• Heat the remaining oil in a frying pan and fry the chestnut mushrooms for 5 minutes until golden. Drain and chop the dried mushrooms, reserving the liquid. Add both to the pan and cook for 1 minute.
• Drain the pasta, return to the saucepan and add the chilli verde and mushrooms. Heat through for 1 minute and pile onto serving plates. Sprinkle with the remaining parsley and lemon zest and serve.

VEGETARIAN TALLARINES VERDES - PERUVIAN GREEN SPAGHETTI

Steps:

• Saute the onion and garlic in 1 tablespoon olive oil, on medium heat until translucent. Be sure to stir occasionally so it doesn't burn. When the onions are done, add the spinach and cook just until wilted.
• Transfer the cooked spinach to a blender. Add the onion, basil, coconut milk, cheese, walnuts. Blend well, taste and add salt and pepper to taste. Set aside until pasta is ready.
• Heat a large pot of salted water to boil. When boiling, add noodles and cook until al dente.
• At the same time, heat another medium pot of boiling water to blanch the green veggies. When the water is boiling, add the veggies and cook for one minute. At the end of one minute, plunge the veggies into cold water to stop the cooking process.
• When the pasta is ready, drain well. In the same pot the pasta cooked, heat the sauce and half the vegetables on medium heat. Stir occasionally.
• When sauce is heated add the pasta and toss to coat the noodles. Serve up and add the remaining vegetables on top.