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Tallarines verdes

Name: Tallarines verdes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: PE
Ingredients: 400 g spaghetti; 2 tbsp vegetable oil; ½ red onion, chopped; 2 garlic cloves; 60 g fresh basil leaves; 100 g baby spinach; 150 g queso fresco or mild feta; 200 ml evaporated milk; 30 g walnuts or pecans; 30 g Parmesan, grated; 1 tsp salt, for the sauce; 3 L water, for boiling the pasta; 1 tbsp salt, for the pasta water; 1 L water, for blanching the greens; 2 cups ice cubes, for the ice bath

15m

Prépa

20m

Cuisson

Portions

Facile

Difficulté

Spaghettis péruviens dans une sauce verte crémeuse au basilic, épinards, fromage frais et noix.

#peruvian#pasta#basil#spinach#cheese#quick

Portions

4portions

Ingrédients

Nutrition

calories610

protein24g

carbs80g

fat22g

fiber6g

Par portion

Étapes

Cook the pasta

Bring the water to a boil, add the salt, then cook the spaghetti until al dente, following the packet time. Scoop out a cup of the cooking water before draining.

400 g spaghetti
3 L water
1 tbsp salt

✅ C'est prêt quand : pasta is tender but still firm to the bite

⏱10:00

Soften the onion

Meanwhile, heat the oil in a frying pan over low heat and cook the onion and garlic for 5 minutes, stirring occasionally.

2 tbsp vegetable oil
½ red onion
2 garlic cloves

✅ C'est prêt quand : onion is soft and translucent, not browned

⏱5:00

Blanch the greens

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Blend the sauce

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Combine and serve

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Cook the pasta

Bring the water to a boil, add the salt, then cook the spaghetti until al dente, following the packet time. Scoop out a cup of the cooking water before draining.

400 g spaghetti
3 L water
1 tbsp salt

✅ C'est prêt quand : pasta is tender but still firm to the bite

⏱10:00

Soften the onion

Meanwhile, heat the oil in a frying pan over low heat and cook the onion and garlic for 5 minutes, stirring occasionally.

2 tbsp vegetable oil
½ red onion
2 garlic cloves

✅ C'est prêt quand : onion is soft and translucent, not browned

⏱5:00

Blanch the greens

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Blend the sauce

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Combine and serve

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History & Culture

The Story Behind the Dish

📍 Lima📅 Late 19th–20th century🍝 PE

Italian immigrants, many from Genoa, settled in Lima and Callao from the mid-19th century and brought pesto with them. Peruvian cooks adapted it to what they had: basil, spinach, local fresh cheese and evaporated milk instead of pine nuts and expensive olive oil.

The result, tallarines verdes, is now a home-cooking classic, often served with a thin fried steak (bistec) or breaded chicken on top.