This dish is one of my husband's favorites and the green sauce, made from fresh spinach, fresh basil leaves and garlic, is different and exciting! Tallarinas Verdes is one of those Peruvian dishes most likely inspired by Italian immigrants, but the Peruvians give it their own unique touch! It is usually served with a pan-fried steak (pork or beef), but I have also seen it accompanied by chicken breasts, and I invariably will add mushrooms to acompany the meat. The Latin soft queso (cheese) does not melt readily but is crumbled into the sauce just before serving. The taste is quite unique! If you like the sauce a little thicker, I recommend 2 TBSP cornstarch stirred into a quarter cup of cold water and added halfway during the cooking, and perhaps some extra butter or olive oil. I tend to cook low-fat, so I don't always use these, but if you want a sauce that sticks to the noodles better, feel free to use these additions. I like the make a meal that is colorful, fresh and has eye-appeal (as well as tastes great!), so I usually choose something like a yellow or orange squash, cooked with a half sliced onion, a packet of chicken bouillon, with a pinch of salt and pepper. then maybe add a plate of sliced tomatoes from our garden. Serve with a warm crusty garlic-butter loaf and chilled wine...enjoy!

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