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Tallarines Verdes
Peruvian Green Spaghetti
A beloved Peruvian comfort food, Tallarines Verdes is a vibrant and creamy spaghetti dish featuring a rich sauce made from fresh basil, spinach, queso fresco, evaporated milk, and walnuts. It's a delightful Italian-Peruvian fusion that's both simple to make and incredibly satisfying.
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- 400 g Spaghetti(Or linguine, fettuccine, or your preferred long pasta.)
- 2 cups Fresh Basil Leaves(Packed tightly. Use only the leaves, stems removed.)
- 1 cup Fresh Spinach Leaves(Packed tightly. Baby spinach is recommended for its tender texture.)
- 100 g Queso Fresco(Crumbled. If unavailable, a mild feta or ricotta salata can be substituted, though the flavor will differ.)
- 150 ml Evaporated Milk(Full-fat is recommended for creaminess. Do not use sweetened condensed milk.)
- 50 g Walnuts(Toasted lightly for enhanced flavor, optional but recommended.)
- 2 cloves Garlic(Minced. Adds aromatic depth to the sauce.)
- 2 tablespoons Olive Oil(For sautéing garlic and adding richness.)
- to taste Salt
- to taste Black Pepper
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- 1
Cook the spaghetti: Bring a large pot of generously salted water to a rolling boil over high heat. Add the spaghetti and cook according to package directions until al dente (tender but with a slight bite). Reserve about 1 cup of the starchy pasta water before draining the spaghetti thoroughly.
â±ïž 10-12 minutes - 2
Prepare the sauce base: While the pasta cooks, heat the olive oil in a small skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it. Remove from heat.
â±ïž 2 minutes - 3
Blend the sauce: In a blender, combine the fresh basil leaves, spinach leaves, crumbled queso fresco, toasted walnuts, sautéed garlic (with the oil), and evaporated milk. Blend until the mixture is smooth and creamy. If the sauce is too thick, gradually add some of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency. Season with salt and freshly ground black pepper to taste.
â±ïž 5 minutes - 4
Combine and serve: Add the hot, drained spaghetti back into the pot or a large serving bowl. Pour the green sauce over the pasta. Toss gently until the spaghetti is evenly coated with the vibrant green sauce. If needed, add a splash more reserved pasta water to help the sauce cling to the noodles.
â±ïž 2 minutes - 5
Serve immediately. Tallarines Verdes is traditionally served with Bistec Apanado (Peruvian breaded steak), but it's also delicious on its own or with grilled chicken or fish.
â±ïž 1 minute
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- âFor the most vibrant green color, ensure your basil and spinach are fresh and use them quickly after washing. Avoid over-processing the sauce, which can dull the color.
- âQueso fresco provides a mild, slightly tangy flavor that is characteristic of this dish. If substituting, choose a cheese with a similar mildness.
- âToasting the walnuts before blending enhances their nutty flavor and aroma, adding another layer of complexity to the sauce.
- âThe reserved pasta water is key to achieving a silky sauce that coats the pasta beautifully. Don't skip this step!
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- Add a pinch of nutmeg to the sauce for a subtle warmth.
- Incorporate a small amount of Parmesan cheese along with the queso fresco for a sharper, saltier note.
- For a richer sauce, use half evaporated milk and half heavy cream.
- Serve with grilled chicken breast or pan-seared fish instead of steak.