Peru’s version of pasta with pesto! With fresh basil, spinach and cream of chicken soup, this version is more mild and creamy than a typical pesto. Toss with pasta and serve with crumbled queso fresco for a delicious meal with Latin flair.
cost per recipe: $5.80
The price is determined by the national average.
green onion, minced (about 2 tablespoons)
ounces fresh baby spinach(about 2 cups)
fresh basil leaves
can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
cups (1 soup can) milk
clove garlic, minced
ounces (1/2 of a 1-pound package) mini penne pastaor spaghetti, cooked and drained
Heat the butter in a 2-quart saucepan over medium heat. Add the onion and cook and stir for 1 minute. Add the spinach and basil. Reduce the heat to low. Cover and cook for 3 minutes or until the spinach is wilted.
Stir the soup, milk and garlic in the saucepan and cook until the mixture is hot and bubbling. Transfer the spinach mixture to a blender. Cover and blend until the mixture is smooth. Return the mixture to the saucepan and heat over medium heat until the mixture is hot and bubbling.
Place the penne into a large bowl. Add the spinach mixture and toss to coat.