Description
Tallarines Verdes is one of Peru’s most beloved pasta dishes, featuring a creamy, herbaceous green sauce inspired by Italian pesto. Made with fresh basil, spinach, queso fresco, walnuts, and evaporated milk, this sauce creates a velvety, rich coating for tender pasta. Traditionally served with grilled steak or breaded chicken, this dish is a comforting and flavorful meal that beautifully blends Peruvian and Italian influences.
Whether you’re new to Peruvian cuisine or looking to perfect your recipe, this dish is a must-try for anyone who loves creamy, savory pasta with a unique twist!
Ingredients
For the Pasta:
- 12 oz (340g) spaghetti or fettuccine (Can substitute with whole wheat or gluten-free pasta)
- Salt (for boiling water, to taste)
- 1 tbsp olive oil (optional, to prevent sticking)
For the Green Sauce:
- 1 cup fresh basil leaves (Packed, avoid wilted leaves for best flavor)
- 1 cup fresh spinach leaves (Adds nutrients and a deep green color)
- 2 garlic cloves (Minced or whole, for a savory kick)
- ½ cup queso fresco (or feta cheese) (Adds creaminess and a slightly tangy flavor)
- ¼ cup Parmesan cheese (Enhances the sauce with a nutty depth)
- 1 cup evaporated milk (Gives the sauce a smooth, velvety texture)
- 2 tbsp olive oil (For blending and added richness)
- ¼ cup walnuts (optional) (For a nutty, traditional pesto-like taste)
- Salt and pepper, to taste
Instructions
1. Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the spaghetti or fettuccine and cook until al dente, following the package instructions.
- Reserve 1 cup of pasta water, then drain and set aside. (The pasta water helps loosen the sauce later.)
2. Make the Green Sauce:
- In a blender or food processor, combine the following:
- Fresh basil and spinach
- Garlic cloves
- Queso fresco and Parmesan cheese
- Walnuts (if using)
- Half of the evaporated milk (about ½ cup)
- Blend until smooth and creamy. If the mixture is too thick, add small amounts of reserved pasta water to adjust consistency.
- While blending, slowly drizzle in the olive oil to achieve a silky sauce.
3. Cook and Combine the Sauce with the Pasta:
- In a large pan, heat the blended green sauce over medium heat for about 3-4 minutes, stirring constantly.
- Slowly add the remaining evaporated milk, mixing well.
- Toss in the cooked pasta, ensuring every strand is evenly coated.
- If the sauce is too thick, gradually add reserved pasta water until you reach the desired consistency.
- Season with salt and pepper to taste.
4. Serve and Enjoy:
- Garnish with extra Parmesan cheese and a drizzle of olive oil if desired.
- Serve immediately, traditionally paired with grilled steak (bistec) or breaded chicken (milanesa de pollo).
Notes
- Protein Pairings: Traditionally served with grilled steak, breaded chicken, shrimp, or pan-seared tofu.
- For Extra Creaminess: Stir in 1 tbsp of butter before serving.
- Spicy Kick: Add a pinch of red pepper flakes or a chopped jalapeño to the blender.
- Vegan Alternative: Replace queso fresco with cashew cream and evaporated milk with almond milk.
Storage and Reheating:
- Refrigeration: Store pasta in an airtight container for up to 3 days.
- Freezing the Sauce: The green sauce can be frozen separately for up to 2 months.
- Reheating: Warm the sauce over low heat, adding a splash of milk or pasta water to revive the consistency.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: lunch
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 plate
- Calories: ~420
- Fat: ~18g
- Carbohydrates: ~50g
- Protein: ~15g