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   Ingredients :
2 lb 4 oz (1 k) noodles
2/3 cup evaporated milk, approximately
10 ½ oz (300 g) fresh basil leaves
1 lb 2 oz ( ½ k) fresh spinach leaves, rinsed
¼ cup nuts, chopped
½ cup oil, approximately
14 oz (400 g) white fresh cheese
4 ½ oz (120 g) grated parmesan cheese, approximately (optional)


Place water in a large saucepan and bring to a boil. Cook spinach leaves in batches for 1 minute. Remove, drain and dry spinach. Roast basil leaves lightly in a large skillet.
Blend or process spinach, basil leaves, oil, milk, nuts and white fresh cheese until thick and creamy. Season with salt and add parmesan cheese if desired. Cook noodles in boiling salted water until “al dente”. Drain and return pasta to the saucepan.
Mix with the necessary amount of sauce and serve hot.
        6 – 8 servings
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