Authentic Peruvian Tallarines Verdes: A Flavorful Pasta Dish Recipe

Ingredients

  • 1 pound of spaghetti
  • 2 cups of fresh spinach
  • 1 cup of fresh basil leaves
  • 1/2 cup of evaporated milk
  • 1/2 cup of queso fresco (fresh cheese)
  • 2 cloves of garlic
  • 1/4 cup of chopped onion
  • 1 tablespoon of vegetable oil
  • 1/2 cup of pecans or walnuts
  • Salt and pepper to taste
  • Grated Parmesan cheese for garnish

Steps and instructions

  1. Boil a large pot of salted water and cook the spaghetti according to the package instructions until al dente. Drain and set aside.
  2. While the spaghetti is cooking, in a blender or food processor, combine the spinach, basil, evaporated milk, queso fresco, garlic, onion, and vegetable oil. Blend until smooth.
  3. Heat a large skillet over medium heat. Add the blended sauce and cook for about 5 minutes, stirring frequently.
  4. Add the pecans or walnuts to the sauce and stir to combine. Season with salt and pepper to taste.
  5. Add the cooked spaghetti to the skillet and toss until the pasta is well coated with the sauce.
  6. Serve hot, garnished with grated Parmesan cheese.

Tools for making

Recipe variations

  • Substitute the spaghetti with your choice of pasta, such as fettuccine or penne.
  • Add cooked chicken or shrimp to make it a protein-packed dish.
  • Replace the queso fresco with grated Parmesan or Pecorino Romano cheese.
  • Include some roasted red bell peppers or sun-dried tomatoes for added flavor.
  • Make it spicy by adding a diced jalapeno or a sprinkle of red pepper flakes.
  • For a vegetarian option, skip the evaporated milk and use vegetable broth or cream instead.
  • Add a handful of fresh cilantro or parsley for an herbaceous twist.
  • If you prefer a creamier sauce, blend in some sour cream or Greek yogurt.
  • Make it gluten-free by using gluten-free pasta or zucchini noodles instead.
  • Experiment with different nuts like pine nuts or almonds for a unique taste.

Recipe overview

Tallarines Verdes, which literally translates to "green noodles," is a classic Peruvian pasta dish that will bring a fresh and flavorful twist to your dinner table. This recipe combines spaghetti with a lush, creamy sauce made from spinach, basil, and queso fresco. Enhanced with a warm note of garlic and a subtle crunch from pecans or walnuts, the dish is then finished off with a sprinkle of Parmesan cheese. With this simple, step-by-step guide, you'll be able to easily whip up this vibrant, comforting meal that's perfect for both weeknights and special occasions. Expect to be indulged in a plate of pasta that's not only visually pleasing but also brimming with balanced, hearty flavors.

Common questions

  1. Can I use a different type of pasta? Yes, you can use any type of pasta you prefer, such as fettuccine or linguine.
  2. Can I use frozen spinach instead of fresh? Yes, you can substitute frozen spinach for fresh. Just make sure to thaw and drain it before using.
  3. Can I use a different type of cheese? While queso fresco is traditional for tallarines verdes, you can use other cheeses like feta or goat cheese if you prefer.
  4. Can I make this dish vegetarian? Yes, this recipe is vegetarian as long as you use vegetarian-friendly cheese.
  5. Can I make this dish vegan? To make it vegan, you can replace the evaporated milk with a non-dairy milk alternative and use a vegan-friendly cheese substitute.
  6. Can I add meat or protein to this recipe? Certainly! Grilled chicken or shrimp are common additions to tallarines verdes. Simply cook your preferred protein separately and add it to the dish at the end.
  7. Can I make this recipe ahead of time? While tallarines verdes are best served fresh, you can make the sauce ahead of time and refrigerate it. Cook the pasta just before serving and toss with the pre-made sauce.

Serving dishes and utensils

Origin stories

Tallarines Verdes, which translates to 'green noodles', is a beloved Peruvian dish, a testament to the multicultural influences present in Peruvian cuisine. The pasta is a nod to the Italian immigrants who came to Peru in the 19th century, while the vibrant green sauce highlights the traditional Peruvian use of local and fresh ingredients. The sauce, made of spinach and basil, is a delicious fusion of the local Andean palate and European pasta. This dish is a perfect example of Peru's unique 'criollo' cuisine, a blend of Andean, Spanish, African, and Asian culinary influences.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.