Experience the Flavors of Peru: Linguine with Mint Pesto

Experience a Delicious Peruvian Linguine and Pesto by RD Maya Feller

Have you ever wondered how a dish can tell a story? Dietitian Maya Feller, who not only inspires with her culinary expertise but also penned the book "Eating From Our Roots: 80+ Healthy Home-Cooked Favorites From Cultures Around the World", has created a recipe that blends tradition with modern flavors. This Peruvian twist on a classic pesto linguine is a nod to Italian migration and local Peruvian tastes. It’s a journey from Italy’s Liguria to the vibrant foodways of Peru!

A Sneak Peek into the Recipe

This recipe, called Tallarines Verdes, serves 8 and takes just 20 minutes to prepare. Imagine enjoying a plate of linguine dressed in a vibrant green pesto made from basil, spinach, fresh mint, walnuts, and a touch of creamy queso fresco. It’s a heartwarming fusion of flavor and culture!

Ingredients You’ll Need

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

Tip: You can prepare the pesto a couple of days ahead—store it in the refrigerator and let the flavors meld until you're ready to enjoy!

Step-by-Step Instructions

Add basil, spinach, mint, walnuts, olive oil, and garlic to a food processor. Blend for about 2 minutes until everything is finely chopped and well combined.
Transfer the blended mixture to a small bowl and stir in the queso fresco for a rich, creamy texture.
Cook the linguine according to the package directions. Once done, drain the pasta and mix it well with the prepared pesto.
Plate your dish and savor every bite of this culturally inspired meal!

Whether you're a seasoned cook or trying your hand at something new, this Peruvian linguine and pesto recipe is sure to add a touch of global flair to your dinner table. Why not get creative and share your own twist on this dish?