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Peruvian Green Spaghetti (Tallarines Verdes)

Yields2 ServingsPrep Time5 minsCook Time10 minsTotal Time15 mins

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

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)

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.


Meanwhile, finely chop onion and garlic.


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.


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.


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.


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


Add pasta and toss with the sauce.


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

Nutrition Facts

Servings 2