• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Spoon Fork BaconSpoon Fork Bacon
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Twitter
    • TikTok
  • What’s for Dinner?
  • Recipes By Category
  • Most Recent
  • Contact
  • Shop
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes By Category
  • Most Recent
  • What’s for Dinner?
  • Shop
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Twitter
    • TikTok
  • ×

    Home > Blog > Quick & Easy > Tallarines Verde

    Tallarines Verde

    by Jenny Park · Published: Jan 18, 2016 · Modified: Jul 10, 2022

    Jump to Recipe
    Peruvian Green Spaghetti
    Tallarines verde on a blue plate piled in a heap.

    Hello loves, happy first day of fall! I’m back from Paris and let me tell you, I feel like I just came back from a vacation of a lifetime! Technically this is my second visit, but the first time I went I was a bratty 16 year old, traveling with my family, unable to appreciate all of the crazy-awesome beauty and history surrounding me. This time around the boyfriend and I took the city by storm and packed in as much fun as we possibly could, including a day trip to Champagne and another one to Versailles. The trip allowed us minimal sleep, but that’s okay, because who can sleep when they’re in PARIS?! What made our trip particularly special is being able to get personalized tips from a childhood friend of mine (Cassie) currently living and pastry-cheffing it up in the city of love. She really helped us to escape a couple tourist traps and gave us some of the most unbelievable food recs! I owe her a huge thanks, not just for all of the great local tips, but for taking her time out of her busy schedule to dine with us, not once but twice! (which reminds me, a big thank you to the boyfriend who graciously sat by as Cassie and I gabbed and gabbed during our dinners together…resulting in 5 1/2 hours of non-stop girl talk!…no joke.) I don’t want to get into my trip too much, because I’m officially going to create a lil’ Paris guide for the site and (very nervously) hope you all love it!…but in the meantime, if you’d like a little taste of my trip you can take a little peek here or here!

    A plate of Peruvian tallarines verde on a turquoise plate with forks.

    Okay, so after Paris I had a quick turn around flight to Chicago, with Teri (yay!), where we currently are now! We came out to Chicago for the weekend to attend a ‘Food Network in Concert’ festival in Ravinia Park! I should mention that although I live in LA, I spent the first 18 years of my life in Chicago and it will always be home to me. The festival was so much fun and it was very nostalgic for me to be back at Ravinia…it’s been over 10 years!!…but more on the festival in just a week or two (and again, for a little peek into where we’ve been eating in Chicago, you can look here)! Teri and I extended our trip to explore and eat our way through the city a bit more…and to see my parents!! We sat down to dinner with them last night and oh man, I love them. They’re just the sweetest, most caring and generous parents a girl could ask for. We ate, we laughed (A LOT!) and caught each other up on the last 2 weeks our of lives (at almost 30 I’m a huge baby and talk to my mom almost everyday, so 2 weeks without phone calls is like a lifetime for me). Anyway, we’re in Chicago for our final day and we’re going to explore and eat and probably eat some more!

    A plate of fresh spinach and basil with roots and picked off.

    I’ve been having so much fun these last couple weeks, but I’m not going to lie, I can not WAIT to get home and spend an entire 24 hours in bed just cuddling my little Dexter! I can’t wait to give him so many belly rubs and nose kisses that he’ll wish I’d go away again!….which awkwardly leads to me to today’s recipe! ha! Before leaving for Paris, the boyfriend and I were eating healthier, trying to prepare ourselves for the decadent food awaiting us across the world. Our exception was this Peruvian ‘green spaghetti dish’. Neither of us have ever been to Peru so who know’s if this mish-mosh recipe I created is truly authentic..probably (most likely) not…but that’s okay, because I picked up a few tips from the owner of our favorite local peruvian restaurant and think this is a darn good pasta dish. The sauce is similar to a pesto sauce, but with a combination of spinach and basil, and much more creamy. Although the sauce is creamy from the milk and cheese, it still tastes quite light and refreshing! The best thing about this recipe? It’s so simple. You basically blend the handful of sauce ingredients together and boom…you have tallarines verdes (Peruvian green spaghetti)! This pasta is so yummy and is great for large groups of people, but it’s equally excellent served as a quick and easy weeknight meal. Okay, I’ll stop blabbing now so you all can go make this spaghetti! Enjoy! xx, Jenny

    Here are some other delicious and fresh pasta recipes you might like:

    • Walnut Pesto with Seared Salmon
    • Sweet Corn Pesto Pasta
    Click here for our Pasta Recipe Collection
    A close up of Tallarines verde sauce with a spoon.
    A plate of Peruvian tallarines verde on a turquoise plate with forks.

    Hungry for more?

    Subscribe to never miss a recipe.

    EmailPinTweetShareYummly
    Tallarines Verde recipe

    Tallarines Verde

    5 from 24 votes
    PRINT RECIPE Pin Recipe
    Peruvian Green Spaghetti
    RECIPE BY Teri & Jenny
    Prep Time: 10 mins
    Cook Time: 15 mins
    Total Time: 25 mins
    Servings: 6

      INGREDIENTS  

    • 1 pound spaghetti
    • 2 tablespoons chopped shallots
    • 3 garlic cloves, chopped
    • ⅔ cup toasted and roughly chopped walnuts
    • 3 cups baby spinach
    • 1 bunch basil leaves (about 1 cup)
    • 4 ounces cotija cheese slightly crumbled, plus more for garnish
    • ¾ cup evaporated milk
    • 3 tablespoons extra virgin olive oil
    • ¾ teaspoon salt
    • ½ teaspoon cracked black pepper

      INSTRUCTIONS  

    • Fill a large pot with water and bring to a boil. Add a handful of salt followed by spaghetti. Boil spaghetti until al dente, 7 to 9 minutes, stirring occasionally. Drain and toss in a small amount of olive oil. Set aside until ready to use.
    • Place shallots, garlic and walnuts in a food processor and pulse until coarse crumbs have been made. Add spinach, basil and cheese and continue to pulse.
    • With motor running add evaporated milk and oil. Season with salt and pepper. Puree until smooth.
    • Pour mixture into a large bowl and top with spaghetti. Toss together until fully combined. Adjust seasonings. Top with more crumbled cotija and serve.
    Calories: 529kcal Carbohydrates: 64g Protein: 17g Fat: 23g Saturated Fat: 6g Cholesterol: 26mg Sodium: 553mg Potassium: 435mg Fiber: 4g Sugar: 7g Vitamin A: 1633IU Vitamin C: 6mg Calcium: 225mg Iron: 2mg
    CUISINE: peruvian
    KEYWORD: green spaghetti, tallarines verde
    COURSE: dinner, lunch
    DIET : Vegetarian

    You Might Also Love...

    • A close up of a plate cachapas topped with veggies and a lime wedge.Cachapas
    • A close up of a swirled pile of cacio e pepe.Cacio e Pepe Recipe
    • A close up of a bowl of fusilli pasta with vodka sauce.The Best Vodka Sauce Recipe

    January 18, 2016 / 23 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

    Previous Post: < Previous Post Lasagna Roll Ups
    Next Post: Pizza Wheels Next Post >

    Reader Interactions

    January 18, 2016 / 23 Comments

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Did you make this recipe? We want to see!

      tag @SpoonForkBacon and #SpoonForkBacon on Instagram

    1. Alice

      January 06, 2021 at 1:34 pm

      5 stars
      Great recipe! The pesto is so smooth, delicious, and cheesy. This dish has quickly become a family favorite and I can’t wait to make it again

      Reply
    2. Daniela

      December 22, 2020 at 3:17 pm

      5 stars
      delicious, authentic recipe! I was so surprised at how easily it all came together, yet how amazing it tasted. Definitely making it again soon!

      Reply
    3. Brandi

      June 24, 2020 at 12:37 pm

      Any replacement for SHALLOTS?

      Reply
      • Jenny Park

        June 24, 2020 at 5:38 pm

        You can replace shallots with a little bit of red onion or sweet yellow onion

        Reply
    4. Adri

      January 18, 2016 at 2:05 pm

      This looks great! I have never heard of it before, but I am sure I would love it. Welcome home!

      Reply
    5. Cheese and Chinese

      January 18, 2016 at 11:19 am

      I’ve never heard of this before but it sounds so delicious!

      Reply
    6. DoctorDiva

      January 18, 2016 at 9:41 am

      My Mother in law is Peruvian and we make our Tallerines Verde with basil, spinach, and farmers cheese and milk to thin it, and at the end we add parmesan cheese, and salt and pepper to taste. If you don’t have farmers cheese, use ricotta. Yum. It is a great way to get kids to eat their spinach! We serve it with Milanesa of chicken. Basically chicken beaten thin, then floured, egged, and breadcrumbed and fried. They go together as a meal.

      Reply
      • Jenny Park

        January 18, 2016 at 2:38 pm

        Ooo, thanks for the great tips!

        Reply
    7. Nadia@maisontravers

      January 18, 2016 at 5:56 am

      5 stars
      I love the creaminess to this sauce. Absolutely delicious!
      Glad you loved Paris. I lived there for 5 years and now live in south west France in Dordogne, giving cooking lessons. Next trip, you must come visit. Always fun to meet another blogger, or bloggeuse, as they say in France.
      http://www.maisontravers.wordpress.com

      Reply
    8. Ana

      January 18, 2016 at 5:39 am

      What can be an alternative for evaporated milk?

      Reply
    9. David J Salmon

      January 18, 2016 at 5:17 am

      5 stars
      I love pasta so much! This recipe is incredible and I will definitely prepare this pasta one more time! Thanks!

      Reply
    10. Emillia

      January 18, 2016 at 5:14 am

      5 stars
      I love it!

      Reply
    11. ChinaDoll

      November 08, 2014 at 10:59 pm

      CAN YOU USE JAR PESTO FOR THIS

      Reply
      • Nadia@maisontravers

        January 18, 2016 at 5:57 am

        5 stars
        Please do not. The point of the recipe is the sauce. Try it, I did, and it is very quick and easy. You will never want to eat jarred pesto again!

        Reply
    12. Karishma

      September 25, 2014 at 3:50 pm

      I’m glad you had such a great time in Paris! it’s amazing :)

      Oh yum, it’s like a Peruvian pesto! It sounds delicious.

      Reply
    13. Sadye

      September 24, 2014 at 6:13 pm

      I was so excited to discover (via Instagram) that you are a Chicagoan! I’m not, but I grew up close enough to it that I felt it was OK to display Chi-town pride while at college in Missouri :)

      Reply
    14. The Blonde Chef

      September 23, 2014 at 7:37 am

      Paris is just, the best! My husband and I were there just last year, and I am already planning our next trip! This pesto sounds incredible! I might have to whip some up today and eat it with a spoon!

      Reply
    15. Marta @ What should I eat for breakfast today

      September 23, 2014 at 1:02 am

      Oh Paris, I so want to go there. I’m glad you had a good time.

      Reply
    16. Susan Moller

      September 22, 2014 at 11:32 pm

      Is this supposed to be a cold dish? It reads that way

      Reply
      • Jenny Park

        September 23, 2014 at 4:24 am

        Think of it like a pesto pasta dish :)

        Reply
    17. Millie l Add A Little

      September 22, 2014 at 12:14 pm

      Sure sounds like you had an amazing time in Paris!
      Love the recipe – vibrant and delicious!

      Reply
    18. Nancie (Painted Palate)

      September 22, 2014 at 9:45 am

      Have you tried it with other nuts? Do you think a lesser amount of Pine Nut or approximately the same amount of Almond would work? Can’t do Walnuts… recipe looks delish!

      Reply
      • Jenny Park

        September 22, 2014 at 10:10 am

        Other nuts work just fine! I’ve done it with pine nuts, almonds and pecans before and love them all! You can adjust the amounts to your preferred texture and taste!

        Reply

    Primary Sidebar

    HI! WE ARE GLAD YOU'RE HERE!

    Teri and Jenny of Spoon Fork Bacon

    We hope you find something you love in
    our little corner of the internet.
    XOXOXO, Teri + Jenny

    ABOUT US

    As Featured On

    A complication of logos showcasing where Spoon Fork Bacon has been featured. Including delish, today show, cosmopolitan, good morning america, domino, good housekeeping, william sonoma, and country living.

    Asian Inspired

    BBQ

    PORK

    DESSERT

    For Dinner Tonight

    • Cashew chicken recipe in a skillet with rice on the side. Cashew Chicken
    • Air fryer salmon on a platter with lemon. Air Fryer Salmon
    • A collage of our best healthy dinner ideas. The BEST Healthy Dinner Ideas
    • Air fryer chicken tenders with a variety of sauces. Air Fryer Chicken Tenders
    • Easy Roast beef recipe, a Christmas Dinner Idea. Easy Roast Beef
    • Creamy gochujang noodles in a bowl. Gochujang Noodles

    Popular Now

    • Chicken and gnocchi soup in a bowl with bread on the side. Chicken Gnocchi Soup
    • Air fryer chicken tenders with a variety of sauces. Air Fryer Chicken Tenders
    • Cashew chicken recipe in a skillet with rice on the side. Cashew Chicken
    • Easy crunchy homemade granola recipe on a baking sheet with a spoon. Homemade Granola
    • Air fryer buffalo wings on a platter being served. Air Fryer Buffalo Wings
    • A collage of our best healthy dinner ideas. The BEST Healthy Dinner Ideas

    Footer

    As Featured On
    As featured on graphic.

    GET NEW RECIPES DELIVERED TO YOUR INBOX!

    Thank you!

    You have successfully joined our subscriber list.

    Footer

    • Facebook
    • Instagram
    • Pinterest
    • RSS Feed
    • Twitter
    • TikTok

    All content including images © 2011-2022 Teri Lyn Fisher & Jenny Park. Stealing is bad karma.

    Spoon Fork Bacon contains paid advertising banners and occasionally affiliate links, and sponsored posts.
    As an Amazon Associate I earn from qualifying purchases.

    Sponsored posts are indicated at the start of such posts. All of our opinions are always our own.
    Thank you for supporting our sponsors. It helps us pay to run this site and bring you unique and original recipes.

    Privacy Policy | Accessibility Statement

    Share this ArticleLike this article? Email it to a friend!

    Email sent!