Peruvian
Tallarines verdes
Peruvian tallarines verdes are spaghetti tossed in a creamy basil-and-spinach sauce with queso fresco, evaporated milk, garlic, and nuts. The sauce is cooked gently so it stays bright green and coats the noodles richly.
Watch it madeWaldir Maqque · 1:59
Ingredients
- Spaghetti or tallarín pasta200g
- Fresh spinach leaves, packed3 cups
- Fresh basil leaves, packed1 cup
- Red onion, finely chopped1/2 small
- Garlic cloves, chopped2
- Vegetable oil2 tbsp
- Evaporated milk1/2 cup
- Queso fresco, crumbled90g
- Pecans or walnuts2 tbsp
- Grated Parmesan cheese2 tbsp, plus more to serve
- Fine saltto taste
- Freshly ground black pepperto taste
- Reserved pasta cooking water1/2 cup
Method
- Bring a large pot of well-salted water to a boil and cook the pasta until al dente.
- Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
- While the pasta cooks, heat the vegetable oil in a skillet over medium heat.
- Add the red onion and cook for 3 to 4 minutes until softened but not browned.
- Add the garlic and cook for 30 seconds until fragrant.
- Add the spinach and basil to the skillet and toss just until wilted and still bright green.
- Transfer the wilted greens, onion, and garlic to a blender.
- Add the evaporated milk, queso fresco, nuts, Parmesan, a pinch of salt, and black pepper, then blend until smooth.
- Return the green sauce to the skillet and warm it over low heat without boiling.
- Loosen the sauce with a little reserved pasta water until it is creamy and pourable.
- Add the drained pasta to the skillet and toss until every strand is coated in the sauce.
- Taste and adjust salt and pepper, then serve immediately with extra grated Parmesan.
Common questions
What can I use instead of queso fresco in tallarines verdes?
Use mild feta, ricotta salata, or farmer cheese for a similar salty-creamy effect. If using feta, rinse briefly if it’s very salty. Add a little extra evaporated milk or pasta water if the sauce seems too thick.
How long does tallarines verdes take from start to finish?
Plan on about 25 to 30 minutes total. The sauce comes together while the pasta cooks, so the main time is boiling the pasta and briefly wilting the greens. It’s a fast weeknight dish.
What are the most common mistakes when making tallarines verdes?
Don’t brown the onion or garlic, and don’t boil the finished sauce or it can dull and separate. Also avoid overblending hot greens for too long, and don’t skip pasta water, which helps the sauce turn silky.
Can I make tallarines verdes ahead of time and store leftovers?
Yes. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or milk to loosen the sauce. The color will darken a bit, but the flavor stays good.
What should I serve with tallarines verdes?
It’s commonly served with fried or grilled protein like steak, chicken, or fried egg, plus a simple salad. The sauce is rich, so a crisp side helps. Finish with extra Parmesan or queso fresco if you like.