Tallarines verdes is a beloved Peruvian dish that blends Italian influence with local flavors. Light yet satisfying, its vibrant green sauce makes it a standout whether served as a main or alongside your favorite proteins.
A Note From Kristen
I love exploring dishes from all over the world, and during my time living in Peru I fell in love with this one. Today, I’m excited to share one of my all-time favorite pasta recipes, tallarines verdes. It’s like pesto sauce but with a uniquely Peruvian twist that adds creaminess and a slightly sweeter taste. The combination of spinach and basil gives it a distinct flavor that’s hard to resist. If you’ve never experienced Peruvian cuisine before, this is a perfect place to start. Enjoy!
~Kristen
What is Tallarines Verdes?
This is a classic Peruvian pasta dish, originally influenced by Italian immigrants from Genoa who brought pesto to Peru in the 19th century and adapted it using local ingredients. It features spaghetti coated in a creamy green sauce made primarily of spinach, some basil leaves, milk, cheese, and nuts. Tallarines Verdes Peruanos is commonly served at family gatherings as a side dish to grilled meats, but it’s also delicious enough to be enjoyed as a vegetarian main!
Ingredient Notes
Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!
How to Make Peruvian Green Spaghetti
01
PREPARE
Cook spaghetti in salted water until al dente; reserve ½ cup pasta water and drain. Heat olive oil in a skillet over medium heat. Sauté onion and garlic for 3–4 minutes until soft.
02
ADD GREENS
Add spinach and cook for 1 minute until just wilted.
03
COMBINE
In a blender or food processor, blend the spinach mixture with basil, evaporated milk, queso fresco (or feta), Parmesan, and walnuts.
04
BLEND
Blend until smooth.
05
ADD
Pour the sauce into a skillet over medium heat, then add the pasta and a splash of reserved pasta water to loosen.
6
TOSS
Toss until coated and glossy, then season with salt and pepper to taste.
7
SERVE
Serve and enjoy!
Serving Ideas
- Pair with your favorite protein mains.
- Serve with cabbage steaks, Cajun tofu bites, butter beans, or sauteed mushrooms.
- Serve with a green salad.
- Aside from a fried egg or more cheese, you can also top it with more walnuts, crispy chickpeas, garlic breadcrumbs, lemon zest, red chili flakes, or a drizzle of chili oil.
Expert Tips
- Both the queso fresco and Parmesan cheese are already salty. Taste often to see if you still need to add more salt before serving as the saltiness can vary between brands of cheese.
- To enjoy the best color and flavor, serve immediately after cooking, as any reheating may dull the greens.
More Delicious Pasta Recipes You Might Love
Tallarines Verdes Recipe
Ingredients
- 1 lb spaghetti or gluten-free spaghetti if necessary
- 1 tablespoon extra virgin olive oil
- 1 yellow onion chopped
- 2 garlic cloves minced
- 1 cup evaporated milk use evaporated coconut milk if vegan or dairy-free
- 2 cups fresh spinach leaves packed
- 1 cup fresh basil leaves loosely packed
- ¼ cup queso fresco or feta cheese crumbled, or vegan feta
- ¼ cup shredded Parmesan cheese rennet-free if vegetarian, plant-based Parmesan if vegan
- 2 tablespoons raw walnuts
- salt to taste
- ground black pepper to taste
Instructions
- Cook the spaghetti in salted water until al dente; reserve ½ cup pasta water and drain.
- While the pasta cooks, heat the olive oil in a skillet over medium heat.
- Sauté the onion and garlic for 3–4 minutes, until soft but not browned.
- Add the spinach and cook until just wilted, about 1 minute.
- In a blender or food processor, combine the spinach mixture with the basil, evaporated milk, queso fresco (or feta), Parmesan, and walnuts. Blend until smooth.
- Pour the sauce into a skillet over medium heat. Add the cooked pasta and a splash of the reserved pasta water to loosen.
- Toss until glossy and coated. Season with salt and pepper to taste.
- Serve immediately, optionally topped with more cheese or a fried egg.
- Enjoy!
