Active Time
20 Mins
Total Time
40 Mins
Serves 4 (serving size: about 1 1/2 cups)
Photo: Kelsey Hansen; Prop Styling: Thom Driver; Food Styling: Anna Hampton

How to Make It

Step 1

Heat 1 tablespoon of the oil in a small skillet over medium. Add onion; cook, stirring occasionally, until tender, about 4 minutes. Transfer onion to a food processor; cool slightly.

Step 2

Bring a large pot of salted water to a boil over high. Add spinach and basil; cook just until wilted, about 30 seconds. Using a slotted spoon, transfer spinach and basil to a fine wire-mesh strainer; cool slightly, about 5 minutes. Add spinach and basil, queso fresco, milk, walnuts, garlic, lime juice, salt, pepper, and remaining 2 tablespoons oil to food processor. Process until smooth, about 1 minute.

Step 3

Cook spaghetti in salted water according to package directions. Drain, reserving 1/2 cup cooking water. Toss spaghetti with spinach mixture, adding cooking water, 2 tablespoons at a time, until desired consistency is reached. Garnish with additional basil and queso fresco.

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