Tallarines Verdes (A Re-Do)

Dinner, Pasta, Quick and Easy

I made this Tallarines Verdes a million years ago for the blog. When I first started this blog, I lived in a studio apartment and shot most of the photos on my patio. I had terrible lighting inside my apartment and the patio was literally the only place I could take a dang photo. I remember neighbors would pass by and always be like what is this weird-ass girl doing taking photos of her food . Lol.

I wanted to share this recipe AGAIN because I made it soooo long ago and it really deserved a makeover, Queer Eye-style. I gave it a whole new home, a new wardrobe and a good haircut. The roots were perfectly fine. The roots are truly everything that matters, btw.

You know those dishes that your mom used to make you that made you feel like all was ok in the world? This was mine.

As you probably know by now, my mom is from Peru and growing up this was my favorite dish out of all the Peruvian dishes she made. I do think it’s super kid-friendly. It’s basically Peruvian pesto.

Tallarines Verdes might seem strange coming from a country like Peru. But this dish is actually inspired by the Italian immigrants who came to Peru. A lot of Peruvian staples come from other countries, other people who migrated there and put their stamp on Peruvian cuisine.

When she was making this dish, I always remember her setting a few cubes of cheese aside for me to snack on. She knew I loved that cheese.

This dish is the easiest thing you could make on a weeknight. It’s also super quick and fast and all of the ingredients are easy-to-find at your local-not-so-fancy grocery store.

Tallarines Verdes (A Re-Do)

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes


  • 2 cups packed spinach leaves
  • 1 cup packed basil leaves
  • 5 ounces (1 cup) cubed queso blanco or queso fresco, plus more for garnish
  • 2 garlic cloves
  • 1/2 shallot, peeled
  • 1/4 cup walnuts
  • 1/4 cup olive oil
  • 1/4 cup evaporated milk
  • Pinch of salt
  • Freshly ground pepper
  • 1 pound dried pasta


  • To a blender, add the spinach leaves, basil, queso blanco, garlic cloves, shallot, walnuts, olive oil, evaporated milk and a pinch of salt and a few turns of freshly cracked pepper. Blend for 30 seconds to a minute, scraping down the sides as needed. Give the green sauce a taste and adjust the salt accordingly (this type of cheese tends to be quite salty so you may only need a pinch or two extra).
  • Meanwhile, bring a pot of salted water to a boil. Drop the pasta in the water and cook according to package’s directions. Drain the pasta, reserving about 1/2 cup of pasta water. Add the pasta back to the pot and pour in the green sauce. Toss the pasta until it's thoroughly coated. Feel free to add a splash or two of pasta water to the pasta to thin the sauce out a bit. Divide between bowls and garnish with some queso fresco crumbles and freshly cracked pepper.
Previous Post Next Post

You Might Also Like


  • Avatar
    Reply ~Tha~Golden~Lady~ February 26, 2018 at 12:58 am

    Such a great dish… PASTA is my go to in any kind of circumstances, never can get enough ! If I was on a special diet (which I’m not haha) PASTA would be the only thing I could never get rid of 🙂 Thk you for sharing this, should defintely try it soon x

  • Avatar
    Reply Gina Moore February 26, 2018 at 2:13 pm

    Yum. My toddler would love this. Have you been watching the new Queer Eye on Netflix?! It’s so good!

    • Adrianna Adarme
      Reply Adrianna Adarme February 26, 2018 at 2:16 pm

      Haha yes, my reference is all about the new Queer Eye (not the old one haha). 🙂

      • Avatar
        Reply Gina Moore February 26, 2018 at 2:19 pm

        Ha! I figured 🙂

  • Avatar
    Reply Tess Ramirez February 26, 2018 at 4:04 pm

    Mmm. My favorite dish from el Hatuchay in North Hollywood- tallerines verdes con milanesa.

  • Avatar
    Reply Lori February 27, 2018 at 4:20 am

    The dish is beautiful and so are the photos! Looks delicious!

  • Avatar
    Reply Lolaslot February 27, 2018 at 5:54 am

    This dish is the easiest thing you could make on a weeknight. It’s also super quick and fast and all of the ingredients are easy-to-find. Thanks for post! :))

  • Avatar
    Reply Scott | @thymeforbreakfast February 27, 2018 at 9:17 am

    I totally agree, this doesn’t need the giant steak its already gorgeous….gonna add this to my make list for #meatlessmonday : )

  • Avatar
    Reply Natalie February 28, 2018 at 3:18 am

    I’m here because I saw a very cool dish on your instagram. It instinctively reminds me of matcha dessert or although I know it’s not true LOL
    Really worthy to try! xD

  • Avatar
    Reply 2pots2cook February 28, 2018 at 5:00 am

    So simple yet beautiful ! Thank you !

  • Avatar
    Reply Ricki Jill Treleaven February 28, 2018 at 6:07 am

    Oh, my goodness this looks simply delicious! Pinning it, and I will try it soon.

  • Avatar
    Reply Mimi March 1, 2018 at 6:43 am

    Beautiful. And you probably won’t believe how many re-do’s I’ve had to do with posts from 5 years ago, only because of the photography. Like you said, good roots!

  • Reply 10 Cozy Things to Make In April – A Cozy Kitchen April 2, 2018 at 6:50 pm

    […] Tallarines Verde – My first true love was this dish. A classic Peruvian pasta that reminds me of being a little kid. It’s basically pesto but a bit more delicious, I’d say. […]

  • Avatar
    Reply Susan April 3, 2018 at 1:58 pm

    This looks amazing! I am allergic to walnuts though so I’m curious to know what nut I could substitute. I was leaning towards pine nuts or almonds, (pecans?) but would love to know which you think would work with the other flavors.

  • Leave a Reply