Tallarines Verdes

• 3 tablespoons olive oil, divided
• 1/4 cup diced red onion (from 1 small onion)
• 5 ounces fresh baby spinach
• 1 cup packed fresh basil leaves (about 1 1/4 oz.), plus more for garnish
• 2 1/2 ounces queso fresco (fresh Mexican cheese), crumbled (about 1/2 cup), plus more for garnish
• 1/4 cup evaporated milk
• 1/4 cup toasted walnuts, chopped
• 1 garlic clove, chopped
• 1 1/2 teaspoons fresh lime juice (from 1 lime)
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 12 ounces uncooked spaghetti

1. Heat 1 tablespoon of the oil in a small skillet over medium. Add onion; cook, stirring occasionally, until tender, about 4 minutes. Transfer onion to a food processor; cool slightly.
2. Bring a large pot of salted water to a boil over high. Add spinach and basil; cook just until wilted, about 30 seconds. Using a slotted spoon, transfer spinach and basil to a fine wire-mesh strainer; cool slightly, about 5 minutes. Add spinach and basil, queso fresco, milk, walnuts, garlic, lime juice, salt, pepper, and remaining 2 tablespoons oil to food processor. Process until smooth, about 1 minute.
3. Cook spaghetti in salted water according to package directions. Drain, reserving 1/2 cup cooking water. Toss spaghetti with spinach mixture, adding cooking water, 2 tablespoons at a time, until desired consistency is reached. Garnish with additional basil and queso fresco.

olive oil, red onion, baby spinach, basil, queso fresco, milk, walnuts, garlic, lime juice, kosher salt, black pepper, spaghetti

Taken from www.myrecipes.com/recipe/tallarines-verdes (may not work)