How to Make the Perfect Peruvian Tallarines Verdes
Peruvian · Easy · 30 min · 4 servings
A vibrant Peruvian green pasta sauce made by blending fresh basil, spinach, queso fresco, and evaporated milk into a brilliant emerald sauce that predates many Italian pesto traditions in South America. It is a staple of Lima home cooking typically served alongside milanesa steak and sliced tomatoes.
Why this recipe works
This Peruvian Tallarines Verdes recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 30 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 510 calories with 18g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 400 g spaghetti or linguine
- 80 g fresh basil leaves packed
- 100 g fresh spinach leaves
- 150 g queso fresco crumbled
- 120 ml evaporated milk
- 3 cloves garlic
Step by step instructions
Step 1: Blanch the Greens
Bring a small pot of water to a boil. Briefly blanch the spinach leaves for 30 seconds then plunge into ice water to preserve the bright green color. Squeeze out all excess water thoroughly. Fresh basil does not need blanching.
Step 2: Blend the Sauce
Combine blanched spinach, fresh basil, garlic cloves, crumbled queso fresco, and evaporated milk in a blender. Blend on high for 2 minutes until completely smooth and brilliantly green. Season generously with salt and a pinch of white pepper.
Step 3: Cook the Pasta
Cook spaghetti in heavily salted boiling water until al dente. Reserve 100ml of pasta water before draining. The pasta should be perfectly cooked as it will not cook further in the sauce.
Step 4: Combine and Finish
Heat the blended green sauce gently in a large skillet over low heat for 3 minutes, stirring constantly to prevent scorching. Add drained pasta and toss to coat, adding pasta water as needed to achieve a creamy pourable consistency. Serve immediately topped with extra crumbled queso fresco.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- queso fresco → mild feta cheese rinsed under water to reduce saltiness as the closest widely available alternative
- evaporated milk → heavy cream thinned with 2 tablespoons of water for a richer but similar creamy texture
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Boiling the sauce vigorously instead of warming it gently which turns the brilliant green sauce an unappealing olive brown color
- Skipping the ice bath after blanching the spinach which allows carryover heat to dull the vivid green color that defines this dish
Nutrition facts
Per serving: 510 calories, 18g protein, 70g carbs, 18g fat, 4g fiber.
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