Peruvian Green Spaghetti (Tallarines Verdes)

Peruvian Green Spaghetti is mild, creamy pesto pasta with plenty of sauce! Made with fresh spinach, basil leaves, queso fresco, and pecans. Serve it with a minute steak for an exciting and comforting meal ready in 15 minutes! So good!

Peruvian Green Spaghetti

Mild, creamy pesto pasta with plenty of sauce! This Peruvian Green Spaghetti is an adaptation of the classic Italian dish. Super delicious! The pesto sauce is made with local ingredients like fresh spinach, basil leaves, queso fresco, and pecans. It’s milder, creamier, and less oily than a classic pesto. The pasta is also more “juicy” as there’s a lot of sauce! Something new, a bit different, and exciting.

PS. If you’re not a spinach fan, don’t worry. It definitely tastes more basil than spinach. πŸ™‚

PS 2. But if you are a spinach fan, you may want to add even more of it! πŸ™‚

Peruvian Green Spaghetti

How to make it

This is another simple pasta dish that similarly to 15-minute Tomato And Zucchini Pasta, Simple Tomatoes and Capers Pasta, and Quick Zucchini and Ham Pasta will be on your table in 15 minutes! A great recipe for a busy week.

The green sauce is super easy to make – after sautΓ©ing onion and garlic, you just blend all the ingredients together in a blender or a food processor. That’s it! Then, all you need to do is to toss the pasta in it!

Tallarines Verdes are often served with a minute steak or a cube steak on the side but it’s totally optional. This pesto pasta served alone is gorgeous too!

Here’s what you need to prepare Peruvian Green Spaghetti:

  1. Fresh spinach and basil leaves – the base of the sauce. I used baby spinach.
  2. Queso fresco – β€œwhite cheese”, popular in Latin America, although it’s different in each country. If you cannot find it, use feta, ricotta, or quark instead.
  3. Parmesan – quite optional, but I love to add it for the extra flavor.
  4. Evaporated milk – which is unsweetened condensed milk. You can replace it with regular milk or cream. It’ll be great too!
  5. Pecans – or other nuts. Walnuts will be a great substitute.
  6. Garlic and onion – basics.
  7. Salt and pepper
  8. Olive oil
  9. Pasta

So, will you make it tonight? πŸ™‚

Peruvian Green Spaghetti

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AuthorEwaCategory, , DifficultyBeginner

Peruvian Green Spaghetti (Tallarines Verdes) is mild and creamy pesto pasta made with fresh spinach and basil leaves, queso fresco, and pecans. Often served with a steak is an exciting and comforting meal ready in 15 minutes!

Peruvian Green Spaghetti

Yields2 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins

Click on the servings to scale the recipe to your needs.

Click a timer link in the recipe to start a countdown clock.Β 

In all my recipes 1 teaspoon equals 5 ml, 1 tablespoon equals 20 ml, 1 cup equals 250 ml. Spoons and cups are lightly packed.

Peruvian Green Spaghetti
 180 g Spaghetti
 ½ cup Fresh basil leaves
 1 cup Fresh baby spinach leaves
 60 g Queso blanco (or feta, ricotta, quark)
 ¼ cup Parmesan (freshly grated)
 3 Pecans halves (or walnuts)
 ½ cup Evaporated milk (or regular milk, cream)
 3 Garlic cloves
 ½ Onion
 Olive oil
 Salt and pepper
To Serve
 2 Minute steaks (or cube steaks, optional)
 Parmesan (freshly grated)

1

Bring a large pot of salted water to boil. Add pasta and cook al dente for the time written in the instructions. Drain the pasta.

2

Meanwhile, finely chop onion and garlic.

3

Heat a large pan or skillet over medium heat with 2 tablespoons of olive oil. Add garlic and onion. Fry for 3 minutes, until translucent. Add basil leaves and spinach leaves.

4

Season with salt and pepper. Fry for 1 minute - stirring all the time. Take out from the heat and transfer the mixture to the blender.

5

Add remaining ingredients to the blender - pecans, queso fresco, parmesan, evaporated milk. Blend until smooth. If needed, add more evaporated milk or cream. Queso fresco and parmesan are quite salty, so season the sauce after everything is blended.

6

Pour the sauce from the blender back into the large pan or skillet. Simmer over medium heat for 3 minutes.

7

Add pasta and toss with the sauce.

8

Serve! You can serve it with a minute steak or just freshly grated parmesan.

Ingredients

Peruvian Green Spaghetti
 180 g Spaghetti
 ½ cup Fresh basil leaves
 1 cup Fresh baby spinach leaves
 60 g Queso blanco (or feta, ricotta, quark)
 ¼ cup Parmesan (freshly grated)
 3 Pecans halves (or walnuts)
 ½ cup Evaporated milk (or regular milk, cream)
 3 Garlic cloves
 ½ Onion
 Olive oil
 Salt and pepper
To Serve
 2 Minute steaks (or cube steaks, optional)
 Parmesan (freshly grated)

Directions

1

Bring a large pot of salted water to boil. Add pasta and cook al dente for the time written in the instructions. Drain the pasta.

2

Meanwhile, finely chop onion and garlic.

3

Heat a large pan or skillet over medium heat with 2 tablespoons of olive oil. Add garlic and onion. Fry for 3 minutes, until translucent. Add basil leaves and spinach leaves.

4

Season with salt and pepper. Fry for 1 minute - stirring all the time. Take out from the heat and transfer the mixture to the blender.

5

Add remaining ingredients to the blender - pecans, queso fresco, parmesan, evaporated milk. Blend until smooth. If needed, add more evaporated milk or cream. Queso fresco and parmesan are quite salty, so season the sauce after everything is blended.

6

Pour the sauce from the blender back into the large pan or skillet. Simmer over medium heat for 3 minutes.

7

Add pasta and toss with the sauce.

8

Serve! You can serve it with a minute steak or just freshly grated parmesan.

Peruvian Green Spaghetti (Tallarines Verdes)

Did you make this recipe? Let me know how it went! Tag me on Instagram – @cooking.with.ewa or leave a comment below.

Peruvian Green Spaghetti (Tallarines Verdes)
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1 Comment

  1. Helen at the Lazy Gastronome 13 May 2019 at 11:44

    This sounds amazing! I love the milk in it. Thanks for sharing at the What’s for Dinner party! Have a wonderful week.

    Reply

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