1lb.linguine or any pasta of choice(W, if whole grain pasta)
2cupsbaby spinach(W)
1cupfresh basil
¾cupqueso frescocubed (can be substituted with queso blanco, cotija cheese, mild feta cheese, paneer or tofu)
3clovesgarlicpeeled (W)
½shallotpeeled (W)
¼cupwalnutscan be substituted with toasted breadcrumbs
¼cupolive oil
¼cupevaporated milkcan be substituted with any dairy or non-dairy milk (W, if regular cow's milk or soy milk)
1tsp.Salt and pepper
½tsp.freshly ground black pepper
Instructions
Cook pasta according to package directions.
While pasta cooks, in a blender or food processor, add spinach, basil, queso fresco, garlic cloves, shallot, walnuts, olive oil, evaporated milk, salt and pepper. Blend for 1 minute, stopping occasionally to scrape down the slides of the blender, making sure all of the ingredients are fully incorporated. The sauce should appear bright green and smooth.
When pasta is fully cooked, reserve up to ½ cup of starchy pasta water, then drain the pasta well.
Turn off the burner and return the pasta to the pot.
Pour sauce over the pasta and stir until the pasta is well coated. If needed, add starchy pasta water, a tablespoon at a time, to thin the sauce.
Notes
This recipe serves approximately 4 to 6 people.
Garnish the pasta with some extra cheese and serve alongside fresh cherry tomatoes and your favorite protein.
The sauce can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Ingredients with a “W” next to them are WIC-eligible items. WIC is the supplemental nutrition program for women, infants and children in the United States. It provides food to families with pregnant or postpartum women and young children. WIC-eligible items will vary based on location.
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