Peruvian Pesto (Tallarines Verde)
For bright color and fresh flavor, we pureed ¾ pound of spinach for this pesto. A quick simmer in a skillet took the raw edge off the onion and spinach, giving a depth and complexity lacking in traditional raw pestos. Parmesan and a splash of cream enriched the dish, and a healthy squeeze of lime juice tied everything together.
ounces linguine or fettuccine
cup chopped yellow onion (1 small)
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