Make the sauce: Get out a large walled pan, pour 1 tablespoon of the olive oil in it, and place over medium-high heat. Once it’s hot, toss in the onion and saute for 3 to 4 minutes, or until they are translucent. Then toss in the garlic and continue to saute for another minute. Then transfer these two ingredients to a blender along with the spinach, the basil, the queso fresco, evaporated milk, and nuts. Blend these ingredients for a couple of minutes, or until it is smooth. Set this aside until later.

Cook the pasta: Get out a large pot and fill it ¾ of the way with water. Place this over high heat and let it come to boil. Then place the pasta in this boiling water and cook according to the directions on the packet. Once it’s cooked you can drain the pasta, just make sure that you reserve some of the pasta water as you might need it in the next step.

Toss the pasta in the sauce: Place the cooked pasta into the same walled pan that you sauteed the onions and garlic in. Pour the reserved sauce over the pasta and mix until the sauce coats every noodle. At this point, you can add a splash or two of the pasta water if the sauce is too thick to your liking. Finally, add some salt and pepper to taste.

Serve the tallarines verdes immediately and enjoy!