Tallarines Verdes

I’ve always believed that Peruvian cuisine deserved more love and recognition than it currently receives.  It’s a diverse and unique cuisine that is full of numerous tasty dishes.  And while it’s rooted in the native crops and dishes of the Andes, it’s also a cuisine that’s been influenced by a number of different immigrant groups.  Empanadas were a staple of Spanish cuisine that was brought to Peru.  Lomo saltado, a type of beef and potato stir fry was created by Chinese immigrants in Peru.  And today’s recipe for tallarines verdes has its origins among Italian immigrants.

What is tallarines verdes?

Tallarines verdes, or “green noodles”, has a rather obscure origin.  You see, unlike a number of immigrant recipes, we don’t know who invented the dish, or at what date.  That being said we do know that tallarines verdes most likely has its origin among Italian immigrants from the region of Liguria.

How did we come to this conclusion?

Simply put tallarines verdes has a surprising resemblance to a famous Ligurian dish, pesto.  In fact, the two dishes are practically identical.  Both of them are green sauces made out of leaves, oil, garlic, nuts, and cheese.  The only real difference is in the leaves, nuts, and cheese used. Pesto uses basil leaves pine nuts, and parmesan, while tallarines verdes uses a mixture of basil and spinach, walnuts, and queso fresco.  So while there is a difference it can be safely said that if you like pesto then you will enjoy tallarines verdes.

Tips, Tricks & Suggestions

• Unlike traditional Italian pasta dishes that pair specific types of pasta with every sauce, there isn’t a single type of pasta that you have to use with tallerines verdes.  So feel free to pair this sauce with any pasta that you have on hand in your pantry.  That being said it is common to use long skinny pieces of pasta like spaghetti, or fettuccine.  
• Traditionally you would serve this dish with either a grilled steak or grilled chicken breast.  However, I personally love it by itself with some crunchy bread to soak up the remaining sauce.
• Check out our other Peruvian dishes like pollo ala brasa, and aje verde.

Tallarines Verdes Recipe

Prep time: 2 minutes

Cook time: 15 minutes

Servings: 4

Ingredients

1 Lb of pasta

¼ Cup of extra virgin olive oil

¼ Of an onion, diced

2 Cloves of garlic, peeled & sliced thin

4 Cups of spinach

1 Cup of fresh basil

5 oz. of Queso fresco

½ Cup of evaporated milk

¼ Cup of walnuts, or pecans

Salt & peppers to taste

Instructions

1. Make the sauce: Get out a large walled pan, pour 1 tablespoon of the olive oil in it, and place over medium-high heat.  Once it’s hot, toss in the onion and saute for 3 to 4 minutes, or until they are translucent.  Then toss in the garlic and continue to saute for another minute.  Then transfer these two ingredients to a blender along with the spinach, the basil, the queso fresco, evaporated milk, and nuts.  Blend these ingredients for a couple of minutes, or until it is smooth.  Set this aside until later.

2. Cook the pasta: Get out a large pot and fill it ¾ of the way with water.  Place this over high heat and let it come to boil.  Then place the pasta in this boiling water and cook according to the directions on the packet.  Once it’s cooked you can drain the pasta, just make sure that you reserve some of the pasta water as you might need it in the next step.

3. Toss the pasta in the sauce: Place the cooked pasta into the same walled pan that you sauteed the onions and garlic in.  Pour the reserved sauce over the pasta and mix until the sauce coats every noodle.  At this point, you can add a splash or two of the pasta water if the sauce is too thick to your liking.  Finally, add some salt and pepper to taste. 

4. Serve the tallarines verdes immediately and enjoy!

Print Recipe

5 from 1 vote

Tallarines Verdes Recipe

Prep Time2 minutes mins

Cook Time15 minutes mins

Servings: 2

Equipment

• blender

Ingredients

• 1 Lb of pasta
• ¼ Cup of extra virgin olive oil
• ¼ Of an onion diced
• 2 Cloves of garlic peeled & sliced thin
• 4 Cups of spinach
• 1 Cup of fresh basil
• 5 oz. of Queso fresco
• ½ Cup of evaporated milk
• ¼ Cup of walnuts or pecans
• Salt & peppers to taste

Instructions

• Make the sauce: Get out a large walled pan, pour 1 tablespoon of the olive oil in it, and place over medium-high heat. Once it’s hot, toss in the onion and saute for 3 to 4 minutes, or until they are translucent. Then toss in the garlic and continue to saute for another minute. Then transfer these two ingredients to a blender along with the spinach, the basil, the queso fresco, evaporated milk, and nuts. Blend these ingredients for a couple of minutes, or until it is smooth. Set this aside until later.
• Cook the pasta: Get out a large pot and fill it ¾ of the way with water. Place this over high heat and let it come to boil. Then place the pasta in this boiling water and cook according to the directions on the packet. Once it’s cooked you can drain the pasta, just make sure that you reserve some of the pasta water as you might need it in the next step.
• Toss the pasta in the sauce: Place the cooked pasta into the same walled pan that you sauteed the onions and garlic in. Pour the reserved sauce over the pasta and mix until the sauce coats every noodle. At this point, you can add a splash or two of the pasta water if the sauce is too thick to your liking. Finally, add some salt and pepper to taste.
• Serve the tallarines verdes immediately and enjoy!