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tallarines verdes on a plate up close.
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5 from 1 vote

Tallarines Verdes

Tallarines Verdes simply mean green noddles. Made with fresh spinach, basil, queso fresco, and evaporated milk.
Prep Time10 minutes
Cook Time10 minutes
Course: Entree
Cuisine: Peruvian
Servings: 4
Calories: 598kcal


  • 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


  • 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!



  • 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.


Calories: 598kcal | Carbohydrates: 70g | Protein: 21g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 326mg | Potassium: 505mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2826IU | Vitamin C: 9mg | Calcium: 340mg | Iron: 2mg