Tallarines Verdes simply mean green noddles. Made with fresh spinach, basil, queso fresco, and evaporated milk. A Peruvian pasta recipe that is quite similar to Italian pesto. Traditionally served on its own or with grilled steak.
What I Love About This Tallarines Verdes Recipe
- Although the sauce is made from scratch, it is super easy to put together!
- You can use any type of pasta you have on hand. Also, feel free to omit the pasta and drizzle this sauce over veggies or salad instead.
- It’s super-rich, decadent, and creamy without using any butter, flour, or heavy cream!
Ingredient Notes
Spinach – Make sure to use fresh for best results! Also, it’s important that you blanch or cook the spinach before blending it.
Basil – No need to blanch or cook!
Queso Fresco is the cheese that is traditionally used but you can use any type of cheese you like. Such as cotija cheese or cream cheese.
Evaporated milk – I highly recommend using it, it will make the sauce super smooth and creamy. Don’t replace it with whole milk.
How To Make
- Blanch the spinach in boiling hot water for 1 minute.
- Blend the spinach, fresh basil, queso fresco, and evaporated milk. Drizzle in the olive oil while it blends.
- Cook the pasta till al dente and reserve some pasta water.
- Saute the onions, red crushed pepper, and garlic in olive oil. Stir in the sauce and season with salt and pepper.
- Toss in the pasta and top it off with extra cheese!
Top Tips
- To freeze the sauce, let it come to room temperature and then place it in an air-tight container. Freeze for up to 3 months.
- You can also place the sauce in a mason jar and refrigerate for up to 3 days.
- Not a fan of basil? Use spinach only.
- Season it to your liking. Add a pinch of chipotle seasoning or any spices of your choice.
- To make it spicy, add fresh green chilies or extra red crushed pepper.
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Tallarines Verdes
Ingredients
- 3 cups spinach fresh
- 1 cup basil fresh
- 5 ounces queso fresco
- 1/2 cup evaporated milk
- 1/4 cup olive oil
- 1 shallot finely diced
- 2 garlic cloves finely minced
- 1/4 tsp red crushed pepper optional
- 1/4 cup pasta water
- 3/4 lb bucatini
- salt and pepper to taste
Instructions
- Cook the pasta until al dente and reserve 1/4 cup of pasta water.
- Bring a large pot of water to a boil and cook the spinach for 1 minute. Remove the spinach from the pot and add it to a blender along with the queso fresco, basil, and evaporated milk.
- Drizzle the olive oil into the blender while it blends. Blend until smooth.
- In a large skillet, heat some oil over medium-low heat. Add the shallots and cook for 2-3 minutes or until translucent. Stir in the garlic and red crushed pepper and cook until fragrant.
- Add the sauce to the skillet and season generously with salt and pepper. Add the pasta water and cooked pasta. Check for seasoning and enjoy!
Video
Notes
- To freeze the sauce, let it come to room temperature and then place it in an air-tight container. Freeze for up to 3 months.
- You can also place the sauce in a mason jar and refrigerate for up to 3 days.
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