Tallarines Verdes Recipe (Peruvian Green Spaghetti)

 

Tallarines verdes is a beloved Peruvian dish that blends Italian influence with local flavors. Light yet satisfying, its vibrant green sauce makes it a standout whether served as a main or alongside your favorite proteins.

A Note From Kristen

I love exploring dishes from all over the world, and during my time living in Peru I fell in love with this one. Today, I’m excited to share one of my all-time favorite pasta recipes, tallarines verdes. It’s like pesto sauce but with a uniquely Peruvian twist that adds creaminess and a slightly sweeter taste. The combination of spinach and basil gives it a distinct flavor that’s hard to resist. If you’ve never experienced Peruvian cuisine before, this is a perfect place to start. Enjoy!

~Kristen

How to Make Peruvian Green Spaghetti

PREPARE

Cook spaghetti in salted water until al dente; reserve ½ cup pasta water and drain. Heat olive oil in a skillet over medium heat. Sauté onion and garlic for 3–4 minutes until soft.

ADD GREENS

Add spinach and cook for 1 minute until just wilted.

COMBINE

In a blender or food processor, blend the spinach mixture with basil, evaporated milk, queso fresco (or feta), Parmesan, and walnuts.

BLEND

Blend until smooth.

ADD

Pour the sauce into a skillet over medium heat, then add the pasta and a splash of reserved pasta water to loosen.

TOSS

Toss until coated and glossy, then season with salt and pepper to taste.

SERVE

Serve and enjoy!

Tallarines Verdes Recipe

Creamy and full of flavor, this Tallarines Verdes recipe makes Peruvian green spaghetti with a rich sauce that’s easy and delicious.

Author: Kristen Wood
Servings: 6 servings

Prep Time: 10minutes minutes
Cook Time: 15minutes minutes
Total Time: 25minutes minutes

Course: Main Course Cuisine: Peruvian, South American Diet: Gluten Free, Vegetarian

Ingredients

• 1 lb spaghetti or gluten-free spaghetti if necessary
• 1 tablespoon extra virgin olive oil
• 1 yellow onion chopped
• 2 garlic cloves minced
• 1 cup evaporated milk use evaporated coconut milk if vegan or dairy-free
• 2 cups fresh spinach leaves packed
• 1 cup fresh basil leaves loosely packed
• ¼ cup queso fresco or feta cheese crumbled, or vegan feta
• ¼ cup shredded Parmesan cheese rennet-free if vegetarian, plant-based Parmesan if vegan
• 2 tablespoons raw walnuts
• salt to taste
• ground black pepper to taste

Instructions

1. Cook the spaghetti in salted water until al dente; reserve ½ cup pasta water and drain.
2. While the pasta cooks, heat the olive oil in a skillet over medium heat.
3. Sauté the onion and garlic for 3–4 minutes, until soft but not browned.
4. Add the spinach and cook until just wilted, about 1 minute.
5. In a blender or food processor, combine the spinach mixture with the basil, evaporated milk, queso fresco (or feta), Parmesan, and walnuts. Blend until smooth.
6. Pour the sauce into a skillet over medium heat. Add the cooked pasta and a splash of the reserved pasta water to loosen.
7. Toss until glossy and coated. Season with salt and pepper to taste.
8. Serve immediately, optionally topped with more cheese or a fried egg.
9. Enjoy!

Notes

Storage and Reheating.

Store any pasta leftovers in the refrigerator for up to 3 days. If possible, keep the sauce and spaghetti separated to preserve the former’s color and texture.

You can freeze the sauce for up to 3 months. I don’t recommend freezing the noodles as they get mushy.
Reheat the sauce on the stove over low heat. To restore creaminess, add a splash of milk or vegetable broth.

Nutrition

Serving: 1serving | Calories: 435kcal | Carbohydrates: 67g | Protein: 16g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 19mg | Sodium: 173mg | Potassium: 462mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1327IU | Vitamin C: 7mg | Calcium: 224mg | Iron: 2mg

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Previously Published on moonandspoonandyum

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Photo credit: Kristen Wood

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