August 23: Saint Rose of Lima Tallarines Verdes (Peruvian Pasta)

4 key things about Saint Rose:

1. She was a Third Order Dominican inspired by the life of Saint Catherine of Siena.

2. Saint Rose was the first Catholic to be canonized in the Americas—the first to be declared a saint.

3. She also had a special devotion to the Child Jesus and to his Blessed Mother (which is the big reason you’ll see her depicted in art with baby Jesus).

4. When she died at 31, the ENTIRE city of Lima turned out for her funeral.

1 way to dress up this pasta for next year:

1. St. Rose’s feast day happened to be on a Friday this year, but next year, add steak on top of the pasta! My husband and I first came upon this dish at the Peruvian restaurant by our old home, and it is an exceptional combination! But, the noodles by themselves are just as delicious.


3 tablespoons olive oil, divided
1/4 cup diced red onion (from 1 small onion)
5 ounces spinach
1 cup packed fresh basil leaves
1/2 cup ounces queso fresco, crumbled, plus more for garnish
1/4 cup evaporated milk
1/4 cup toasted walnuts, chopped
1 garlic clove, chopped
Fresh juice from 1-2 limes
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
12 ounces uncooked angel hair pasta


1. Heat 1 tablespoon of the oil in a small skillet over medium. Add onion; cook, stirring occasionally, until tender and translucent, about 4 minutes. Set aside.

2. Bring a large pot of salted water to a boil over high. Add spinach and basil; cook just until wilted, about 30 seconds.

3. Using a slotted spoon, transfer spinach and basil to a fine wire-mesh strainer; cool slightly, about 5 minutes.

4. Add spinach and basil, queso fresco, milk, walnuts, garlic, lime juice, salt, pepper, and remaining 2 tablespoons oil to food processor. Process until smooth, about 1 minute.

5. Cook pasta in salted water according to package directions. Drain, reserving 1/2 cup cooking water.

6. Toss spaghetti with spinach mixture, adding cooking water, 2 tablespoons at a time, until desired consistency is reached.

7. Garnish with additional basil and queso fresco. 

Recipe from Paige Grandjean

Saint Rose of Lima, pray for us!

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