I will not eat green eggs and ham... but I'll take some of that spaghetti!

My husband is Peruvian. Well, he was actually born in California but everyone else in his family were born in Peru. I was first introduced to Peruvian cooking when Mike took me out to a local Peruvian resturant where he had been out to eat many times growing up. The menu was in spanish so with good recomendation from the hubby I ordered Tallerin Verde (spaghetti in a spinach and basil pesto sauce). It was tasty! I have eaten and tried lots of different Peruvian dishes since then and we even had Causa (another of my favorites) at our wedding.

The other day I asked my mom-in-law to explain to me how to make Tallerin Verde and I finally got to try it out last night.

I sauted 3 cloves of garlic (minced) and 1 small onion with a little oil until they became translucent. I then threw in 200g of fresh basil and 400g of fresh spinach and cooked it till they were wilted. I moved to greens into a blender and added 1/2 cup evaporated milk, 3 walnuts and 300g feta cheese (you should use queso blanco or queso fresco if you can find it). Add salt to taste, mix it all up and there you have it! Pretty simple.

I decided to serve it with chicken, so while the spaghetti was boiling i dipped 4 chicken theighs in an egg, garlic paste and salt and pepper mixture and then coated with breadcrumbs. I left them to bake (turning halfway) in a 375 degree F oven for about 45min.

Of course we had to serve the green spaghetti with parmisan cheese and Inca Cola!

YUM!