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Tallarines Verde recipe
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5 from 26 votes

Tallarines Verde

Peruvian Green Spaghetti
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: dinner, lunch
Cuisine: peruvian
Diet: Vegetarian
Servings: 6
Calories: 529kcal
Author: Teri & Jenny

Ingredients

  • 1 pound spaghetti
  • 2 tablespoons chopped shallots
  • 3 garlic cloves, chopped
  • 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.

Nutrition

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