Tallarines Verdes Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
614 kcal
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Course
Main Course, Dinner
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Cuisine
South American, Peruvian
Tallarines Verdes Recipe
Description
This Tallarines Verdes Recipe features a green sauce blending fresh spinach leaves, basil, queso blanco, garlic, shallot, walnuts, olive oil, evaporated milk, and seasoning. The ingredients are pureed until smooth, balancing creamy cheese, fresh herbs, and nuts. Pasta is cooked separately in salted water and combined with the green sauce, tossing thoroughly to coat.
The dish has a vibrant green color with a creamy, smooth texture from the cheese and milk, combined with a fresh herbal flavor from spinach and basil. Walnuts add subtle nutty undertones. The sauce’s richness is offset by a touch of salt and pepper. The freshly cracked black pepper and crumbled queso fresco garnish add texture and brightness.
Tallarines Verdes may be served alongside pan-fried steak for a traditional accompaniment, but also works well as a standalone vegetarian pasta dish. It can be enjoyed warm and is a flavorful way to use leafy greens and mild, fresh cheese. Leftover green sauce stores well in the fridge and freezes for up to three months, enabling batch preparation.
The recipe requires a high-powered blender or food processor to achieve a smooth sauce. Adjust seasoning as needed after blending for salt and pepper. Some reserved pasta water can be added to the sauce to achieve the desired consistency.
Ingredients
- 2 cups spinach packed leaves
- 1 cup basil packed leaves
- 5 ounces queso blanco plus more for garnish, or queso fresco, cubed
- 2 garlic peeled, cloves
- 1/2 shallot peeled
- 1/4 cup walnuts
- 1/4 cup olive oil
- 1/4 cup evaporated milk
- Pinch kosher salt
- black pepper freshly ground
- 1 pound pasta of choice
Instructions
To Make the Green Sauce:
- To a blender, add the spinach leaves, basil, queso blanco, garlic cloves, shallot, walnuts, olive oil, evaporated milk and a pinch of salt and a few turns of freshly cracked pepper. Blend for 30 seconds to a minute, scraping down the sides as needed. Give the green sauce a taste and adjust the salt accordingly (this type of cheese tends to be quite salty so you may only need a pinch or two extra).
To Make the Pasta and Assemble:
- Meanwhile, bring a pot of salted water to a boil. Drop the pasta in the water and cook according to package’s directions. Drain the pasta, reserving about 1/2 cup of pasta water. Add the pasta back to the pot and pour in the green sauce. Toss the pasta until it's thoroughly coated. Feel free to add a splash or two of pasta water to the pasta to thin the sauce out a bit. Divide between bowls and garnish with some queso fresco crumbles and freshly cracked pepper.
Notes
- The traditional serving is with pan-fried steak slices, though this recipe works well without meat.
- Store green sauce in the fridge for up to 3 days or freeze up to 3 months in a labeled container.
- Thaw frozen sauce in the refrigerator before reheating and mixing with pasta.
- Use a high-powered blender to achieve a smooth, creamy sauce texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 614 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 614kcal | 31% |
| Carbohydrates | 88g | 29% |
| Protein | 17g | 34% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 5mg | 2% |
| Sodium | 25mg | 1% |
| Potassium | 344mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 38IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 75mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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