Tallarín Verde Con 1/4 De Pollo A La Brasa Recipe
Spaghetti with green pesto sauce and a quarter rotisserie chicken.
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Ingredients
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Tallarín Verde (green pesto pasta) - serves 2
Pollo a la Brasa (rotisserie quarter) - ready-made
To serve / garnish
Method
Tallarín Verde (green pesto pasta)
- 1
Bring water to boil and cook pasta
Fill a large pot with at least 2 liters of water and bring to a rolling boil. Salt the water (about 1 tbsp salt per 2 liters). Add 200 g spaghetti and cook until al dente according to package instructions (about 8–10 minutes). Reserve about 200 ml of pasta cooking water, then drain the pasta and set aside.
- 2
Prepare the green sauce (pesto)
While pasta cooks, combine 120 g fresh spinach, 30 g basil leaves, 2 garlic cloves, 1 tbsp ají amarillo paste, 60 g queso fresco (or 60 g crumbled feta), and 30 g grated Parmesan in a blender or food processor. Pulse until coarsely combined.
- 3
Emulsify sauce
With the blender running, slowly stream in 60 ml vegetable or olive oil until a smooth, creamy sauce forms. Stop and scrape down the sides as needed. Add 150 ml evaporated milk (or whole milk) and blend briefly to combine. Taste and season with 1 tsp salt and 1/2 tsp black pepper; adjust to taste. If sauce is too thick, add 1–2 tbsp of reserved pasta water at a time to reach a velvety but clingy consistency.
- 4
Finish pasta
Return the drained pasta to the pot over low heat (or use a wide skillet). Pour the green sauce over the pasta and toss to coat, using some reserved pasta water (up to the 200 ml reserved) to loosen the sauce as needed so it coats each strand. Add 1 tbsp butter if desired and toss until glossy, 1–2 minutes. Keep warm while reheating the chicken.
Pollo a la Brasa (reheat and crisp)
- 5
Preheat oven to 200°C (400°F). Place the 1/4 rotisserie chicken on a baking sheet skin-side up. Brush the skin lightly with 1 tsp olive oil to help crisp. Reheat in the oven for 10–12 minutes, or until heated through and skin is crisp. Internal temperature should reach 74°C (165°F) if measured. Alternatively, reheat in a skillet skin-side down over medium heat for 6–8 minutes until skin crisps and chicken is warmed.
- 6
After reheating, let the chicken rest 2–3 minutes before serving. If desired, squeeze a lemon wedge over the chicken.
Assembly and service
- 7
Divide the tallarín verde between two plates (about 200 g cooked pasta total). Place the hot quarter pollo a la brasa alongside the pasta on each plate or on one plate for sharing.
- 8
Garnish with extra grated Parmesan (10 g) and a few fresh basil leaves. Serve immediately while both pasta and chicken are hot.