Homemade Tallarines Verdes – Creamy, Fresh, and Full of Flavor

Tallarines Verdes is a traditional Peruvian dish inspired by Italian pesto pasta but with a unique local twist. Made with fresh spinach, basil, queso fresco, and creamy milk, this vibrant green pasta is both comforting and full of flavor. Perfect for a quick weeknight dinner or a special family meal, it’s a wholesome dish that’s as beautiful as it is delicious.

Why You’ll Love This Recipe

Fresh & Herbal – A blend of spinach and basil creates a flavorful, vibrant sauce.
Creamy & Cheesy – Queso fresco adds richness and authenticity.
Quick & Easy – Ready in under 30 minutes.
Comforting & Wholesome – Perfect balance of creamy pasta and fresh greens.

Ingredients

• 12 oz (340 g) spaghetti or fettuccine
• 2 cups fresh spinach leaves
• 1 cup fresh basil leaves
• 1 cup queso fresco (or feta as substitute)
• ½ cup evaporated milk (or regular milk/cream)
• ½ cup olive oil
• ½ cup walnuts or pecans (traditional variation uses nuts)
• 2 cloves garlic
• ½ small onion, chopped
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper
• 2 tbsp grated Parmesan (for garnish)

Instructions

1. Cook the Pasta
   Boil pasta in salted water according to package instructions. Drain and set aside, reserving ½ cup of pasta water.
2. Sauté Aromatics
   In a skillet, heat a little olive oil and sauté onion and garlic until fragrant and softened. Remove from heat.
3. Make the Sauce
   In a blender or food processor, combine spinach, basil, queso fresco, walnuts, sautéed onion and garlic, olive oil, and evaporated milk. Blend until smooth and creamy. Add reserved pasta water as needed to thin the sauce. Season with salt and pepper.
4. Combine Pasta and Sauce
   Toss the cooked pasta with the green sauce until evenly coated. Heat gently in the skillet if needed.
5. Serve
   Plate and sprinkle with Parmesan cheese before serving.

Nutritional Information

Calories: ~480
Protein: 16g
Fat: 27g
Carbohydrates: 42g
Sugar: 4g
Fiber: 4g

Tips for Success

• Use Fresh Herbs – Basil and spinach should be fresh for the brightest flavor.
• Queso Fresco Swap – Feta or ricotta can be used if queso fresco isn’t available.
• Nut Variations – Walnuts are traditional, but pecans or almonds work too.

Why This Recipe Works

The combination of spinach and basil creates a uniquely Peruvian twist on pesto, while queso fresco and evaporated milk add creaminess without being heavy. Tossed with pasta, it makes a vibrant, satisfying meal.

Homemade Tallarines Verdes is a fresh, creamy, and flavorful pasta dish that brings the best of Peruvian comfort food to your table. Easy to prepare and beautifully green, it’s a dish that delights both the eyes and the palate.