Peruvian Tallarines Verdes
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.
A brilliant green Peruvian pasta sauce made with fresh basil, spinach, and queso fresco for a uniquely South American classic.
Nutrition per serving
Ingredients
pasta
produce
cheese
dairy
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.