Peruvian Pesto Pasta with Beef Schnitzel (Tallarines Verdes) | Eating with Andy

This is the creamiest pesto pasta recipe ever! An easy weeknight meal to add to your repertoire.

INGREDIENTS (serves 4)
2 garlic cloves, crushed
200g or 4 cups tightly packed baby spinach leaves
30g or 2 cups tightly packed basil leaves
100g danish feta (see tips for other types of cheese you can use)
30g walnuts, toasted
½ cup (125ml) evaporated milk
2 tsp salt
pepper to taste
olive oil to cook
pasta al dente (I used Bucatini also known as Tubular Spaghetti)
parmesan to garnish

Beef Schnitzel
4 beef sizzle steaks
1 tsp cumin
salt and pepper to taste
½ cup plain flour
2 eggs, beaten
1 cup panko breadcrumbs
vegetable oil for frying

TIPS
The pesto will be quite salty because of the feta and salt we added to the spinach mix. Don't worry as it will be perfect after you mix it with the pasta.
You can replace the feta with paneer or ricotta cheese, just remember the salt might need adjusting depending on the cheese you use. For example, paneer is not salty at all so you might need to add a bit more salt at the end.
For the nuts, you can use pecans or pine nuts too.
You can use chicken instead of beef.

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