2 lb of pasta (Spaghetti, Linguine or Fettuccine)
2/3 cup evaporated milk, approximately
1.5 cups of fresh basil leaves
2.5 cups of fresh spinach leaves, rinsed
¼ cup nuts, (peanuts, walnuts or pine nuts)
½ cup oil, approximately
1 cups white fresh cheese (ricotta, feta or even cream cheese if desired)
½ cup grated Parmesan cheese (optional)
Place water in a large saucepan and bring to a boil. Cook spinach leaves in batches for 1 minute. Remove, drain well, allowing spinach to dry. Roast basil leaves lightly in a large skillet.
Place in a blender or a food processor the spinach, basil leaves, oil, milk, nuts and white fresh cheese. Blend or process to obtain a thick cream. Season with salt and add Parmesan cheese if desired.
Cook pasta in boiling salted water until “al dente” according to package. Drain and return pasta to the saucepan. Mix with the necessary amount of sauce and serve hot. Accompany with (a lightly seasoned and/or breaded) flat iron steak if desired.