Tallarines Verde

5 from 26 votes

Tallarines Verde turns weeknight pasta into a Peruvian feast with a vibrant green sauce that's creamier than pesto, easier than Alfredo, and so delicious you won't even realize you're eating your greens.

Prep Time10

Cook Time10

Total Time20

Course: dinner, lunch

Cuisine: peruvian

Diet: Vegetarian

Servings:

Calories: 450kcal

Author: Teri & Jenny

Ingredients

12 ounces spaghetti
2 tablespoons chopped shallots
3 roughly smashed garlic cloves
⅔ cup toasted and roughly chopped walnuts
2 cups packed baby spinach (about 1.8 ounces)
1 cup packed basil leaves (about 0.8 ounces)
4 ounces queso fresco plus more for garnish
1/2 cup evaporated milk
3 tablespoons extra virgin olive oil
pinch of salt
cracked black pepper to taste

US Customary - Metric

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, walnuts, spinach, basil, cheese, milk, and oil. into the well of a blender and blend until smooth. Lightly season with salt and pepper.
Pour mixture into a large bowl with spaghetti. Toss together until fully combined. Adjust seasonings. Top with more crumbled queso and serve.

Notes

Storing, Freezing, and Reheating Instructions

Storing

You can make the sauce up to two days ahead of time and store it in the refriferator until ready to use. Let it sit out at room temperaure while you're making the pasta, then toss with hot, freshly drained noodles just before serving.

To store leftover Tallarines Verde, add the noodle and sauce mixture to an airtight container and store it in the refrigerator for up to 3 days. The pasta may absorb some of the moisture from the sauce, so this tends to be better when eaten within 24 hours, but still tastes delicious up to 3 days.

Freezing

You can freeze the sauce for up to 3 months before adding it to pasta. Just add it to an airtight container and freeze in portions. When ready to use, just let the sauce thaw overnight in the refrigerator.

Reheating

To reheat the Tallarines Verde, add the pasta to a skillet over medium-low heat and gently heat, stirring as it warms, adding a splash of milk if needed to thin the mixture out.

Nutrition