Dietitian Maya Feller knows a thing or two about cultural cuisine. In fact, she wrote a whole book about it!
“Eating From Our Roots: 80+ Healthy Home-Cooked Favorites From Cultures Around the World” is Feller’s latest contribution to cooking canon. It’s a global culinary journey spotlighting heritage dishes embraced by diverse cultures that now call the United States home.
Want to get a sneak peek of what the cookbook has to offer? Check out this delicious Peruvian take on pesto and linguine with invigorating mint and creamy queso fresco.
Tallarines Verdes: Peruvian Linguine and Pesto
Cook Time: 15min
Prep Time: 5min
About this recipe:
These Peruvian green noodles are a take on Italian pesto, but this version is made with basil, spinach, and queso fresco. This delectable dish was the result of Italian migration from Liguria; in Peru, pesto transformed into a new dish that reflected the local foodways.
- 3 cups fresh basil leaves
- 2 cups baby spinach
- ½ cup fresh mint
- ½ cup walnuts
- ¾ cup cold-pressed extra-virgin olive oil
- 2 small garlic cloves
- ½ cup queso fresco
- 1 package of whole wheat or chickpea linguine
Maya's Prep Tip:
The pesto can be made ahead of time and stored for up to 2 days in the refrigerator until ready to use.
- Add the basil, spinach, mint, walnuts, olive oil, and garlic to a food processor.
- Blend for about 2 minutes, or until finely chopped and well combined.
- Transfer the pesto mixture to a small bowl and add the queso fresco, mixing well.
- Cook the linguine according to the package instructions.
- Drain the pasta, and dress with pesto.
- To serve, plate the pasta and enjoy!