Quick Weeknights · Peruvian
Tallarines Verdes
This Peruvian green pasta uses a fresh blend of spinach and basil with a touch of queso fresco. It is a classic, vibrant staple.
Why This Works
The use of queso fresco paired with evaporated milk creates a unique, luxurious mouthfeel that holds the herbaceous profile of the basil and spinach without the sharpness of traditional Italian cheeses. This balance of earthy aromatics and dairy density is the hallmark of an authentic Tallarines Verdes, ensuring the sauce clings perfectly to the pasta strands while retaining a brilliant, verdant hue.
The Upgrade
Add a handful of roasted red pepper strips on top for a vibrant contrast.
Chef's Secret
Michelin TechniqueThe key is the ratio of spinach to basil; too much basil makes it taste like Italian pesto, while the spinach makes it earthily Peruvian.
Ingredients
Total time including resting: 25 min
Directions
Bring a large pot of salted water to a boil and cook the spaghetti until al dente; reserve 1/2 cup of pasta water before draining.
9 minBriefly blanch the spinach in boiling water, then shock in an ice bath to preserve the vibrant chlorophyll color and drain well.
1 minIn a high-speed blender, combine the blanched spinach, basil, walnuts, garlic, queso fresco, evaporated milk, salt, and pepper until the emulsion is smooth and velvety.
2 minTransfer the green sauce to a large skillet over low heat and warm gently to ensure the flavors meld without breaking the dairy.
3 minToss the cooked spaghetti into the skillet, incorporating the reserved pasta water to emulsify the sauce into a glossy coating, then finish with a swirl of olive oil and additional queso fresco.
2 minWine Pairing
Vermentino
White Wine
The BottleCantina Mesa Giunco Vermentino di Sardegna
The herbal, green notes of basil and spinach demand a wine that possesses similar vegetal elegance. This Vermentino offers a citrus-laced minerality that cuts the richness of the queso fresco.
Nutrition per Serving
520
calories
18g
protein
65g
carbs
20g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Grilled Skirt Steak
A quick sear of thin steak provides the robust protein needed to turn this vibrant pasta into a hearty dinner.
Ingredients
Directions
Pat the steak thoroughly dry with paper towels to ensure a superior sear.
Combine salt, pepper, and paprika in a small bowl; rub evenly over both sides of the meat.
Heat a cast-iron skillet or grill pan over high heat until smoking.
Add oil to the pan and sear the steak for 2 to 3 minutes per side until a dark crust forms.
Transfer to a cutting board and allow the protein to rest for 5 minutes.
Slice thinly against the grain and serve immediately alongside your tallarines verdes.
Side Dish
Tomato and Onion Salad
Dress diced tomatoes and onions with balsamic vinegar for a clean, acidic bite against the herb-packed pasta.
Ingredients
Directions
Submerge julienned red onions in a bowl of ice water for 10 minutes to temper their bite, then drain and pat thoroughly dry.
Place diced tomatoes into a chilled mixing bowl.
Gently fold in the prepared red onions.
Emulsify olive oil, balsamic vinegar, sea salt, and black pepper in a small vessel until homogenous.
Dress the salad immediately before service to maintain structural integrity.
Garnish with torn basil and serve alongside the Tallarines Verdes.
Member Reviews
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Genuinely can't believe how easy this was for how good it tasted.
Perfect Peruvian flavors. Followed it step by step and it was flawless.
Perfect Peruvian flavors. Followed it step by step and it was flawless.