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5 from 6 votes

Tallarines Verdes Recipe

Tallarines Verdes (Green Spaghetti) is a Peruvian classic. This green pesto is tossed with spaghetti and usually served with a steak on top.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dinner, Main Course
Cuisine: Hispanic Recipes, Peruvian, South American
Keyword: tallarines verdes, tallarines verdes peruano, tallarines verdes receta
Servings: 4
Calories: 614kcal
Cost: $8

Ingredients

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

Instructions

To Make the Green Sauce:

  • 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).

To Make the Pasta and Assemble:

  • 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.

Notes

Options for Serving:
The most traditional way to serve this is with a side of pan-fried steak cut into slices. I never grew up with my mom making it this way because she doesn't eat meat so I make it without meat, too! 
To Store/Freeze: 
This green sauce will keep in the fridge for up to 3 days. 
The green sauce freezes very well. Store in a freezer-safe container, label it with its name and date; it will stay good in the freezer for up to 3 months. Thaw in the fridge. And then proceed with using it on pasta. 
Equipment: 
Medium Dutch Oven | High-Powered Blender | Tongs |
 

Nutrition

Serving: 4g | Calories: 614kcal | Carbohydrates: 88g | Protein: 17g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 25mg | Potassium: 344mg | Fiber: 4g | Sugar: 5g | Vitamin A: 38IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 2mg