Ingredients:

• 500 g spaghetti

• 2 cups milk

• 250 g spinach

• 250 g basil

• 300 g fresh cheese (queso fresco)

• 3 tbsp garlic paste

• 100 g butter

• 2 tbsp vegetable oil

• Salt to taste

Instructions:

1. Cook the Pasta

1. Bring a large pot of salted water to a boil.

2. Add the spaghetti and cook according to the package instructions until al dente.

3. Drain and set aside, reserving about ½ cup of the pasta water in case you need to adjust the sauce consistency later.

2. Prepare the Green Sauce

1. In a saucepan, heat 1 tablespoon of oil over medium heat. Add the garlic paste and cook for about 30 seconds until fragrant.

2. Add the spinach and basil and sauté for about 2 minutes until wilted. Remove from heat.

3. Transfer the mixture to a blender and add the milk, fresh cheese, salt, and 1 tablespoon of butter. Blend until you get a smooth, creamy sauce.

3. Combine Everything

1. In a large skillet, melt the remaining butter over medium heat.

2. Pour in the blended green sauce and cook for 3-5 minutes, stirring occasionally. If the sauce is too thick, add a little of the reserved pasta water.

3. Add the cooked spaghetti to the sauce and toss well until fully coated.

4. Serve and Enjoy!

• Serve immediately with Parmesan cheese on top (optional).

• Enjoy it with grilled steak, chicken, or fried plantains on the side for a traditional Peruvian experience! 🇵🇪😋

Would you like me to include a side dish recommendation? 😊