Submitted by KENDALL - Executor on
Ingredients:
2 Bags Baby Spinach (8 to 10 oz Bags)
about 1/3 that in fresh Basil (a good handful)
8 oz block Feta Cheese
1 or 2 medium onions
2 to 4 garlic cloves
Extra Virgin Olive Oil
Spaghetti
Fill a pot with water, throw in the the spinach and basil, boil for about 10 min, drain (but not all the way, don't squeeze all of the water out of the leaves)
Meanwhile coarsely chop onions and garlic. Saute in oil until tender.
Coarsely chop the feta up, and throw that, the spinach and basil, and the onions, garlic and oil in a blender or food processor. You may need to add some water OR milk to thin it up a little, but I do like this sauce thick.
Oh, and boil your spaghetti noodles and voila!
This is a Peruvian recipe. it is basically a cooked Pesto Sauce, with Spinach and Feta as the main ingredients. The original calls for a large thin steak, simply seasoned and fried, and thrown right on top of the green spaghetti. Of course, for vegetarians, you can leave that step out.