Tallarines Verdes with Prosciutto

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Ingredients for 8 people

  • 1  box Barilla® Linguini
  • 1  yellow onion, sliced
  • 3  garlic cloves
  • 3  cups packed spinach leaves
  • 1  cup packed basil leaves
  • Salt and black pepper to taste
  • ½  cup evaporated milk
  • 4  oz. queso fresco or feta cheese
  • 1/3  cup parmesan cheese, plus more for garnish, grated
  • ¼  cup walnuts, toasted
  • ½  pound prosciutto, sliced, chopped
  • Red pepper flakes for garnish (optional)
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  • Bring a large pot of water to a boil
  • Heat olive oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté until onion is translucent, about 6 minutes
  • Add spinach, basil, salt and pepper. Cook for 2-3 minutes, until wilted. Set aside to cool slightly
  • Cook pasta according to package directions and drain
  • In a blender, add the onion-spinach mixture, evaporated milk, queso fresco and parmesan. Puree until smooth
  • Return sauce to the skillet, add pasta, walnuts, and prosciutto. Mix and heat through
  • Before serving garnish with parmesan and red pepper flakes
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