Tallarin Verde

• 16 oz. thin spaghetti
• 1/4 cup walnuts
• 1/4 lb. cream cheese (4 oz.), cut into cubes
• 1 cup fresh basil leaves
• 3 cups fresh spinach leaves
• 1/2 cup evaporated milk
• 2 cloves garlic, chopped
• 1 tbsp. chopped onion
• 1 tsp. salt
• 2 tbsp. olive oil
• Grated Parmesan cheese
• 2 cups grilled chicken or steak, cut in strips (optional)

1. 1. Bring two quarts of salted water to a boil and cook the spaghetti until done to your liking. Drain the spaghetti.
2. 2. While the pasta is cooking, add the remaining ingredients (except the Parmesan and meat) to a food processor or blender, and blend until smooth.
3. 3. Warm the sauce over low heat in a saucepan for a few minutes, or in a microwave. If using chicken or steak, either cook them fresh, or warm the leftovers in a microwave.
4. 4. Toss the sauce with the pasta (and optional sliced meat) in a large serving bowl. Sprinkle Parmesan on each serving.

thin spaghetti, walnuts, cream cheese, fresh basil, fresh spinach leaves, milk, garlic, onion, salt, olive oil, parmesan cheese, grilled chicken

Taken from www.epicurious.com/recipes/member/views/tallarin-verde-51277481 (may not work)