Tallarines Verdes

Dice half an onion into cubes and crush a couple of garlic cloves. In hot oil, cook the sofrito with a pinch of salt. Cook until lightly browned (not caramelized) and remove.

Stem a handful of spinach and submerge in boiling water for a few seconds until it turns a beautiful green. Immediately plunge into a bowl of ice water (reverse bain-marie). Repeat the same process with two handfuls of basil.

Once the basil and spinach are cold, drain them.

Cook the pasta with salt.

To the rested sofrito, add a pinch of cumin and salt. In a blender, combine the sofrito with the spinach, basil, queso fresco, parmesan, and pecans (optional). Add pepper to taste, a splash of milk, and a hit of pasta water.

In a pan, add a little pasta water and the amount of sauce you plan to eat. Just heat it through — do not let it boil. Add the pasta and toss everything together. Add more sauce to taste and freeze the rest for later.

Serve with parmesan on top.