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Tallarines Verdes (Peruvian Green Spaghetti)

ByKristen Wood Last updated

5 from 1 vote

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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 plate of tallarines verdes garnished with crumbled cheese, chopped nuts, and fresh basil leaves, served on a speckled ceramic plate.
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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

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“Great flavor, healthy, quick and simple.”
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Plate of tallarines verdes with green pesto sauce, crumbled cheese, walnut pieces, and a basil leaf garnish, served with a fork on a speckled ceramic plate.

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!

A plate of tallarines verdes garnished with crumbled cheese, chopped nuts, and a basil leaf rests on a rustic wooden table, served with a fork beside a striped napkin.
Zucchini noodles with ricotta cheese and basil, served as a healthy vegetarian dish.

Ingredient Notes

Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!

  • Spaghetti: Serves as the base of the dish, carrying the rich, creamy sauce and giving the dish heartiness. Use gluten-free spaghetti if preferred.
  • Extra Virgin Olive Oil: Used to sauté the aromatics, allowing them to release their natural flavors without overpowering them. 
  • Yellow Onion: Adds sweetness, depth, and savory notes to the sauce once sautéed. 
  • Garlic Cloves: Delivers and aromatic punch and savory edge that complements the creaminess of the green sauce. 
  • Evaporated Milk: Lends creaminess and body to the sauce without being too heavy. It also has a subtle sweetness that helps round out the flavors, particularly the basil and cheeses. If you are vegan or dairy-free, use evaporated coconut milk instead.
  • Spinach Leaves: Provides this spaghetti with sweetness and a vibrantly green color. The mild flavor helps soften the strong taste of basil.  
  • Fresh Basil Leaves: The star ingredient that delivers bright, peppery, and slightly sweet notes that keep the sauce tasting fresh and aromatic. 
  • Queso Fresco or Feta Cheese: Adds saltiness and tang while also enhancing the sauce’s creaminess and thickness. If you are vegan or dairy-free, you can use plant-based feta instead.
  • Parmesan Cheese: Brings umami depth and nutty richness that complements the basil well. You can use rennet-free cheese if you’re vegetarian or plant-based Parmesan if you’re vegan.
  • Raw Walnuts: Add body and nuttiness that make the sauce richer and more satisfying. Are you on a nut-free diet? You can simply omit it or replace with raw sunflower seeds instead.
  • Salt: Enhances the natural flavors of the other ingredients. 
  • Ground Black Pepper: Adds gentle heat that sharpens the flavor of the sauce. 
A plate of spaghetti coated in green pesto sauce, inspired by tallarines verdes, is topped with crumbled cheese and a mint leaf, sitting on a rustic wooden table next to a pot of pesto pasta.

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.

Chopped onions being sautéed in a pan with a blue spatula, creating the perfect base for delicious tallarines verdes.

02

ADD GREENS

Add spinach and cook for 1 minute until just wilted.

Sautéed spinach and chopped onions in a frying pan with a blue spatula, perfect as a flavorful base for tallarines verdes.

03

COMBINE

In a blender or food processor, blend the spinach mixture with basil, evaporated milk, queso fresco (or feta), Parmesan, and walnuts.

Close-up of walnuts, grated Parmesan cheese, crumbled feta, and fresh spinach leaves in a blender, ready to be mixed for a delicious tallarines verdes sauce.

04

BLEND

Blend until smooth.

Bright green smoothie mixture with bubbles, seen from above inside a blender, reminiscent of the vibrant hue of tallarines verdes.

05

ADD

Pour the sauce into a skillet over medium heat, then add the pasta and a splash of reserved pasta water to loosen.

Cooked spaghetti noodles in a silver pan with green sauce, resembling classic tallarines verdes, placed on a wooden surface.

6

TOSS

Toss until coated and glossy, then season with salt and pepper to taste.

Cooked spaghetti coated in a creamy green sauce, reminiscent of tallarines verdes, sits in a large pan, with yellow-handled tongs resting inside.

7

SERVE

Serve and enjoy!

A plate of tallarines verdes with green sauce, crumbled cheese, and basil leaves sits on a rustic wooden surface beside a fork and striped napkin.

Serving Ideas

Plate of tallarines verdes topped with crumbled cheese, walnut pieces, and a fresh basil garnish on a speckled ceramic plate.

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. 
A plate of tallarines verdes, or green pesto pasta, topped with crumbled cheese, chopped nuts, and a fresh basil leaf sits beside a fork.

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A plate of tallarines verdes garnished with crumbled cheese, chopped nuts, and fresh basil leaves, served on a speckled ceramic plate.

Tallarines Verdes Recipe

Author: Kristen Wood
435kcal
5 from 1 vote
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Prep 10 minutes
Cook 15 minutes
Total 25 minutes
Creamy and full of flavor, this Tallarines Verdes recipe makes Peruvian green spaghetti with a rich sauce that's easy and delicious.
Servings 6 servings
Course Main Course
Cuisine Peruvian, South American
Diet Gluten Free, Vegetarian

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

Method

  1. Cook the spaghetti in salted water until al dente; reserve ½ cup pasta water and drain.
  2. While the pasta cooks, heat the olive oil in a skillet over medium heat.
  3. Sauté the onion and garlic for 3–4 minutes, until soft but not browned.
  4. Add the spinach and cook until just wilted, about 1 minute.
  5. 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.
  6. Pour the sauce into a skillet over medium heat. Add the cooked pasta and a splash of the reserved pasta water to loosen.
  7. Toss until glossy and coated. Season with salt and pepper to taste.
  8. Serve immediately, optionally topped with more cheese or a fried egg.
  9. Enjoy!
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Notes

Storage and Reheating 
Store any pasta leftovers in the refrigerator for up to 3 days. If possible, keep the sauce and spaghetti separated to preserve the former’s color and texture. 
You can freeze the sauce for up to 3 months. I don’t recommend freezing the noodles as they get mushy. 
Reheat the sauce on the stove over low heat. To restore creaminess, add a splash of milk or vegetable broth.

Nutrition

Serving1servingCalories435kcalCarbohydrates67gProtein16gFat11gSaturated Fat4gPolyunsaturated Fat2gMonounsaturated Fat4gTrans Fat0.04gCholesterol19mgSodium173mgPotassium462mgFiber3gSugar9gVitamin A1327IUVitamin C7mgCalcium224mgIron2mg

Nutritional information is automatically calculated using a third-party calculator and is an estimate only.

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Kristen is a writer, photographer, recipe developer, and certified functional nutrition expert. She is also the author of Fermented Hot Sauce Cookbook, Vegetarian Family Cookbook, and Hot Sauce Cookbook for Beginners. Her work has been featured in various print and online publications including Elle, NBC, Chicago Sun-Times, Martha Stewart, MSN, New York Daily News, Healthline, and many more. Kristen is also a syndicated writer for The Associated Press.

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