Name: Tallarines Verdes (Peruvian Green Pasta with Spinach and Basil) Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Peruvian
Ingredients: 3 cups fresh spinach; 1 cup fresh basil; 5 ounces queso fresco; 1/2 cup evaporated milk; 1/4 cup olive oil; 1 shallot, finely diced; 2 garlic cloves, finely minced; 1/4 tsp red crushed pepper (optional); 3/4 lb bucatini; 1/4 cup reserved pasta water; Salt and pepper to taste

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If you have a love for vibrant, comforting dishes that bring a burst of fresh flavor to your plate, then you are going to adore this Tallarines Verdes (Peruvian Green Pasta with Spinach and Basil) Recipe. This Peruvian classic is a gorgeous, herbaceous pasta coated with a luscious green sauce made from fresh spinach, fragrant basil, creamy queso fresco, and just the right touch of garlic and shallots. It’s a bowl of goodness that feels both light and indulgent, perfect for a quick weeknight dinner or an impressive yet simple meal to share with friends. Get ready to fall in love with this delightful fusion of fresh herbs and creamy textures that make this recipe a definite keeper in your culinary repertoire.

Ingredients You’ll Need

The image shows ingredients laid out on a surface with a white marbled texture. There is a large white bowl filled with fresh green spinach leaves in the top left. Next to it is a smaller white bowl with dark green basil leaves. To the right is a large pile of uncooked yellow spaghetti strands. Below the basil bowl are two light tan garlic cloves and above them a small, round shallot with a dry, brown skin. Below the shallot is a small clear bowl containing red chili flakes, and to the left of it is a small clear glass with a pale creamy liquid. Below that glass is another small glass with a pale yellow liquid. On the bottom right is a white plate with smooth edges holding a semicircle of soft white cheese. The photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity, with each ingredient playing a vital role to create balanced flavors, inviting colors, and silky textures. From fresh greens to the creamy queso fresco, everything combines thoughtfully to make each bite a celebration of Peruvian cuisine.

3 cups spinach (fresh): The star green ingredient that provides vibrant color and nutrients while keeping the sauce light and fresh.
1 cup basil (fresh): Adds a sweet, aromatic lift that’s essential for the classic Peruvian green sauce.
5 ounces queso fresco: A mild and crumbly cheese that melts into a creamy base without overpowering the herbs.
1/2 cup evaporated milk: Gives the sauce richness and smoothness, enhancing that luscious coating for the pasta.
1/4 cup olive oil: Helps blend the ingredients into a silky sauce while contributing a subtle fruity flavor.
1 shallot (finely diced): Offers sweetness and depth when softened, building a flavorful foundation for the sauce.
2 garlic cloves (finely minced): Adds a fragrant punch that brightens the entire dish without overpowering it.
1/4 tsp red crushed pepper (optional): Gives a gentle heat if you like your pasta with a bit of a kick.
1/4 cup pasta water: Reserved cooking water that helps loosen the sauce and make it cling beautifully to the noodles.
3/4 lb bucatini: A thick, hollow pasta perfect for holding onto the creamy green sauce in every bite.
Salt and pepper to taste: Essential seasoning to bring out all the fresh flavors beautifully.

How to Make Tallarines Verdes (Peruvian Green Pasta with Spinach and Basil) Recipe

Step 1: Cook the Pasta

Start by cooking the bucatini pasta in salted boiling water until it reaches al dente, meaning it’s tender but still has a slight bite. Reserve 1/4 cup of the pasta water before draining — this liquid is pure gold for adjusting the sauce’s consistency later on.

Step 2: Blanch the Spinach

Next, bring a large pot of water to a boil and quickly blanch the fresh spinach for about 1 minute. This brief cooking preserves the bright green color and softens the leaves just enough to blend smoothly. Remove the spinach and immediately add it to your blender along with the fresh basil, queso fresco, and evaporated milk.

Step 3: Blend the Green Sauce

Drizzle the olive oil slowly into the blender while it’s running. This process emulsifies the ingredients, creating a velvety green sauce that coats your pasta beautifully. Blend everything until you have a perfectly smooth, vibrant sauce ready to turn into your meal’s heart and soul.

Step 4: Sauté Aromatics

Warm some oil in a large skillet over medium-low heat. Toss in the finely diced shallot and cook gently for 2 to 3 minutes until translucent and sweet-smelling. Then add the minced garlic and red crushed pepper (if using) and sauté just until aromatic, making sure not to burn the garlic — this layer of flavor adds wonderful depth to your dish.

Step 5: Combine Sauce and Pasta

Pour your luscious green sauce into the skillet with the sautéed aromatics. Season generously with salt and pepper to taste. Now stir in the reserved pasta water to loosen the sauce as needed, then add the cooked pasta. Toss everything gently but thoroughly so that every strand of bucatini is lovingly coated with that gorgeous green goodness. Taste and adjust seasoning if necessary, then get ready to dig in!

How to Serve Tallarines Verdes (Peruvian Green Pasta with Spinach and Basil) Recipe

A plate with one layer of green spaghetti coated in a smooth green pesto sauce sits in the foreground, topped with small white cheese crumbles scattered on top. Behind it, a black pan filled with more green pesto spaghetti is partially visible, resting on a wooden board. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your Tallarines Verdes, consider sprinkling some extra crumbled queso fresco on top for a creamy, tangy burst. Fresh basil leaves or a sprinkle of finely chopped parsley add a fresh, herbal note, while a dusting of toasted pine nuts or walnuts can bring delightful crunch and texture contrast. A drizzle of good quality olive oil right before serving can make the dish shine even brighter.

Side Dishes

This dish pairs wonderfully with simple sides that won’t compete with its bold flavors. A crisp green salad dressed lightly with lime and olive oil complements the creamy pasta perfectly. For protein, grilled chicken or seared shrimp seasoned with Peruvian spices work beautifully without overshadowing the signature sauce. And a crusty bread or garlic bread is always handy to soak up any leftover sauce on your plate.

Creative Ways to Present

For a fun twist, try plating Tallarines Verdes in individual shallow bowls and top each serving with a soft-boiled egg for added richness. Serving it alongside a colorful quinoa salad or roasted vegetables creates an inviting, balanced meal. If you want to impress guests, garnish the pasta nests with edible flowers like basil blossoms to bring vibrant flair to the table.

Make Ahead and Storage

Storing Leftovers

Tallarines Verdes tastes great the next day, making it perfect for meal prep. Store any leftovers in an airtight container in the refrigerator for up to 2 days. The sauce may thicken after chilling, but a little stirring or reheating will bring it back to lovely creaminess.

Freezing

Because this is a fresh herb and dairy-based sauce, freezing is not recommended as it could affect texture and flavor. Instead, enjoy it fresh or refrigerated for best taste and quality.

Reheating

To reheat, gently warm your leftovers in a skillet over low heat. Add a splash of water or milk to loosen the sauce if needed, stirring frequently to avoid sticking. This keeps the pasta tender and the sauce luscious, just like when freshly made.

FAQs

Can I use other types of pasta for this recipe?

Absolutely! While bucatini is traditional and great for holding sauce inside its hollow center, you can use spaghetti, linguine, or fettuccine. Just choose a pasta that will trap the sauce well for maximum flavor in every bite.

What is the role of queso fresco in this recipe?

Queso fresco adds a delicate creaminess and subtle salty note without overpowering the herbs. It’s essential for creating the authentic texture and balancing the green flavors beautifully.

Is the red crushed pepper necessary?

Red crushed pepper is optional but recommended if you enjoy a touch of heat. It adds a subtle warmth that contrasts nicely with the fresh, creamy green sauce.

Can I prepare the sauce in advance?

Yes, you can prepare the green sauce ahead of time and refrigerate it for up to 24 hours. Just give it a good stir and add a little fresh pasta water when reheating to revive the perfect silky texture.

What can I substitute for evaporated milk if I don’t have it?

You can use regular milk mixed with a tablespoon of cream or even half-and-half for a creamy texture. Coconut milk works as a dairy-free alternative but will add a slight coconut flavor to the dish.

Final Thoughts

There’s something truly special about the way this Tallarines Verdes (Peruvian Green Pasta with Spinach and Basil) Recipe brings fresh vibrant flavors and comforting creaminess together in such an effortless way. Whether you’re a fan of Peruvian cuisine or simply love delicious, green dishes full of life, this pasta is a perfect choice to brighten your weeknight meals or impress guests with something different yet approachable. I hope you’ll give it a try soon and enjoy every vibrant, creamy forkful as much as I do!