This is my mother's rendition of an Italian-Peruvian dish called <em>tallarines verdes</em>, which literally means “green noodles.” It is an interpretation of pesto, which uses spinach and cream cheese. It was a childhood favorite when we lived in Peru, and after we moved to the United States, it evolved into the unique family recipe described <a href="https://food52.com/blog/22122-my-family-recipe-peruvian-pesto-tallarines-verdes">in this story</a>. About 10 years ago, my mother decided to serve the dish with a homemade creamy hot sauce, and now we cannot have this pasta dish without it. This is my mom’s attempt to recreate a typical Peruvian table condiment using ingredients one could find at most American grocery stores. The result is quite a departure from anything you’d find in Peru, but it is uniquely delicious. The sauce thickens as it sits and turns into an addictive dip. You can make it ahead of time and keep it in the refrigerator, or as you make the green spaghetti. <br />

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