How to prepare green noodles with an unbeatable basil cream?

Of the best prescriptions of the Peruvian cookbook. The Yo Madre Recipes presents us with the perfect formula for cooking green noodles you always wanted with the ideal green sauce.

You just have to follow the steps and amounts:

Ingredients:

[inicio-ingredientes]

• 1/2 kilo of spaghetti noodles
• 1 cup basil leaves
• 200 grams of spinach
• 1 medium onion
• 1 clove garlic
• 1 cup of heavy cream
• 100 grams of fresh cheese
• Vegetable oil
• Salt to taste

[fin-ingredientes]

preparation:

[inicio-instrucciones]

For this recipe I recommend parboiling the pasta and making the sauce simultaneously, as this preparation is quick and simple. Remember that the noodles must be parboiled in boiling water with only salt, they do not need oil. The cooking time, whether it’s al dente the way I like it, or well done, you can see on the back of each package. In a pot put a splash of oil and when it is hot add the onion and garlic chopped into small pieces. Saute them without neglecting the preparation for about 4 minutes and do not let them burn. Once browned, add the previously washed and drained spinach and basil leaves and cook for about 2 more minutes, until the leaves are completely reduced in the dressing. Now, add the milk cream, integrate everything for a couple of minutes and, as it is, take it to the blender with the cheese and let it form a rich cream. Does not need liquid. If you feel that it is too thick, add more cream or a splash of milk. Try the salt. Now the cream is ready to be mixed with the noodle.

[fin-instrucciones]