Make It
Step 1
Heat vegetable oil in a small skillet over medium heat. Add onion; cook, stirring frequently, for 3 to 4 minutes. Set aside.
Step 2
Place basil, 1/3 cup walnuts, Parmesan cheese, olive oil and garlic in a food processor or blender; cover. Pulse until combined. Scrape down sides of bowl; add spinach soufflé, cooked onion, 2/3 cup queso fresco, evaporated milk, salt and pepper. Continue to pulse until smooth.
Step 3
Cook pasta according to package directions; drain. Transfer to large serving bowl along with sauce; toss to combine.
Step 4
Garnish with remaining queso fresco and walnuts. Serve immediately.
