Overview
A classic Peruvian recipe translating to green noodles, featuring a spinach and basil cheese pesto.
IMG_2078
Tallarines Verdes
Authentic Peruvian Tallarines Verdes recipe featuring pasta coated in a vibrant spinach, basil, and queso fresco cream sauce.
Ready in
25 min
Makes 4 servings
Prep
10m
Cook
15m
Level
Easy
About this recipe
Authentic Peruvian Tallarines Verdes recipe featuring pasta coated in a vibrant spinach, basil, and queso fresco cream sauce.
A classic Peruvian recipe translating to green noodles, featuring a spinach and basil cheese pesto.
Ingredients
Pasta
Sauce Greens
Aromatics & Base
Cheese & Dairy
Nuts & Seasoning
Equipment
- Large stockpot For boiling pasta
- Skillet or frying pan For sautéing aromatics and greens
- High-speed blender For smooth green pesto sauce
- Colander For draining pasta
- Chef's knife and cutting board
Instructions
-
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/4 cup of pasta water, then drain the pasta.
10 min -
Heat olive oil in a skillet over medium heat. Sauté the chopped onion and garlic until fragrant and softened, then add the spinach and half of the basil, stirring briefly until the greens are wilted.
5 min -
Transfer the wilted greens mixture to a high-speed blender. Add the remaining fresh basil, queso fresco, Parmesan cheese, evaporated milk, and nuts.
3 min -
Blend on high until you get a smooth, vibrant green, pourable pesto sauce, adding a splash of reserved pasta water or milk if needed to adjust consistency. Season with salt and pepper to taste.
2 min -
Pour the green sauce back into the warm pan or directly over the cooked pasta, tossing thoroughly until every strand is evenly coated. Serve warm with extra cheese on top.
Nutrition
Calories
618
Protein
20g
Carbs
80g
Fat
25g
Fiber
4g
Sugar
6g
Sodium
199mg
Serving Size
1 serving
Cooking Timeline
Recipe Scorecard
Overall
9.3
/10
Expert
4.8
95% conf.
Video
Expert Review
Verdict
An authentic, creamy, and vibrant Peruvian green pasta that brings wonderful herbal flavor to the dinner table.
Pros
- Rich green color
- Quick preparation
- Unique creamy texture
Cons
- Best served immediately
- Requires blender cleanup
AI Insights
Summary
Authentic Peruvian Tallarines Verdes recipe featuring pasta coated in a vibrant spinach, basil, and queso fresco cream sauce.
Tips
- Sauté the spinach briefly to lock in a deep green color
- Reserve pasta water to loosen the pesto if it becomes too thick
- Serve immediately while hot for the best creamy consistency
Substitutions
- Queso fresco → mild feta or queso panela
- Pecans → walnuts or pine nuts
Storage
Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk.
Pairing
- Bisteck apanado (Peruvian breaded steak)
- Roasted chicken breast
AI Cooking Assistant
Ask about substitutions, timing, or technique for this recipe.
FAQ
What can I substitute for queso fresco?
Feta cheese or Mexican queso panela make excellent substitutes due to their similar texture and mild saltiness.
Can I use regular milk instead of evaporated milk?
Yes, whole milk works well, though evaporated milk provides extra traditional creaminess.
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0 verified cooks
4.8 expert rating
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