Add 12 oz of evaporated milk to the blender.
Add 240 g of queso fresco to the blender.
Set the blender aside.
Boil 6 cups of water in the 2-qt sauce pan.
Measure 2 cups of spinach with the measuring cup.
Once the water in the 2-qt sauce pan has come to a boil, add the 2 cups of spinach, put the sauce pan lid on top, reduce the burner to low, and cook the spinach for 4 minutes.
Separate the spinach from the boiling water by pouring spinach and boiling into a colander previously placed in a sink.
Add the spinach to the blender
Add 1 tbsp of olive oil to the 8-in frying pan and set the burner to medium heat.
Measure 2-cups of basil leaves w/ the measuring cup.
Add the basil to the frying pan and lightly fry for 2-3 minutes.
Add basil and olive oil to the blend.
Blend ingredients until a smooth texture has been achieved.
Cook preferred pasta al dente in a 3-qt sauce pan.
Separate the water from the pasta and return the pasta to the 3-qt sauce pan.
Add 3/4 of the pesto sauce to the 3-qt sauce pan, set burner to med-low, and and stir pasta until the pesto has adhered itself to the pasta.
Add the remaining 1/4 of the pesto sauce to sauce pan, stir for 1 minute, and serve promptly.
