Green noodles the origin - In a pot boil the tagliatelle with a dash of - In a frying pan pour the blended

frying pan pour the blended mixture

. The Italians set foot in Peru with their love
for Mediterranean cuisine, but without many of
its ingredients; that is where the work of
exploring the local pantry began, looking for
options to replace the ingredients of their
original recipes. That is how the Genovese
pesto, after many years and changes, became
our delicious green noodles.
oil and a pinch of salt. Drain the noodles
and set aside.
- Make the dressing in a pan with olive oil,
garlic and onion.
and when it starts to cook, add the
tagliatelle.
- Add grated Parmesan cheese and a dash
of olive oil.
- You can serve it with steak, tenderloin
breading, milanesa.

- ¿ How to make green noodles?

- ½ kilo of noodles

- 2 teaspoons of minced garlic

- Add the spinach and basil to the pan.

- 200 gr spinach
- Once sautéed, put the contents of the pan
into the blender.
- 100 gr basil leaves
- Add to the blender the pecans, fresh
- 100 gr fresh cheese
cheese, Parmesan cheese, salt and pepper
to taste, a dash of olive oil, a dash of
- Salt and pepper to taste evaporated milk and blend.

- Bitec or milanesa to accompany.

Preparation: