Green Tallarines

Cook the spaghetti (400 g) in a large pot of salted boiling water until al dente, about 8-10 minutes (check the package for exact timing). Before draining, set aside a cup of the pasta water — you'll need it for the sauce.

Dice the onion (1) finely and mince the garlic (2 cloves). Heat oil (2 tbsp) in a skillet over medium heat and sauté the onion with garlic for 3-4 minutes until soft and translucent, taking care not to let it burn.

Rinse the spinach (200 g) and basil leaves (30 g) thoroughly, pat dry, and add the whole leaves to the skillet. Cook, stirring constantly, for just 1-2 minutes: the greens should barely wilt while staying bright green. If left too long on the heat, they will darken and add bitterness to the sauce — remove from the heat right away.

Let the sautéed greens cool slightly, then transfer to a blender. Add the feta cheese (150 g), milk (150 ml) and walnuts (40 g).

Blend for 1-2 minutes until smooth and creamy with no lumps. Season with salt and pepper to taste; if the sauce is too thick, thin it out with 2-3 tablespoons of the reserved pasta water.

Pour the green sauce into a large skillet and warm over low heat for 2-3 minutes, stirring constantly, without letting it come to a boil — otherwise the sauce will lose its bright color.

Add the cooked spaghetti directly into the sauce and toss thoroughly so the pasta is evenly coated in the creamy green sauce; add a little more pasta water if needed for a lighter texture.

Serve the tallarines right away while hot, topped with grated feta cheese and chopped walnuts.