5.0 from 78 votes
Tallarines Verde
Peruvian Green Spaghetti
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6
Calories: 529 kcal
Course:
Lunch , Dinner
Cuisine:
Peruvian
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.
Cup of Yum
Nutrition Information
Calories
529kcal
(26%)
Carbohydrates
64g
(21%)
Protein
17g
(34%)
Fat
23g
(35%)
Saturated Fat
6g
(30%)
Cholesterol
26mg
(9%)
Sodium
553mg
(23%)
Potassium
435mg
(12%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
1633IU
(33%)
Vitamin C
6mg
(7%)
Calcium
225mg
(23%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 529
% Daily Value*
| Calories | 529kcal | 26% |
| Carbohydrates | 64g | 21% |
| Protein | 17g | 34% |
| Fat | 23g | 35% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 26mg | 9% |
| Sodium | 553mg | 23% |
| Potassium | 435mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1633IU | 33% |
| Vitamin C | 6mg | 7% |
| Calcium | 225mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.