Tallarines Verdes (Peruvian Green Pasta with Spinach and Basil) Recipe
Tallarines Verdes is a vibrant Peruvian pasta dish featuring a creamy green sauce made from fresh spinach, basil, queso fresco, and evaporated milk. Combined with perfectly cooked bucatini and a flavorful garlic-shallot base, this dish offers a deliciously fresh and comforting meal in just 20 minutes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Peruvian
Ingredients
Sauce Ingredients
- 3 cups fresh spinach
- 1 cup fresh basil
- 5 ounces queso fresco
- 1/2 cup evaporated milk
- 1/4 cup olive oil
Flavor Base
- 1 shallot, finely diced
- 2 garlic cloves, finely minced
- 1/4 tsp red crushed pepper (optional)
Pasta Ingredients
- 3/4 lb bucatini
- 1/4 cup reserved pasta water
- Salt and pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the bucatini until al dente, following package instructions. Reserve 1/4 cup of the pasta cooking water before draining the pasta.
- Prepare the Spinach: Using the same boiling water, briefly blanch the spinach for 1 minute. Immediately remove it and transfer to a blender along with the queso fresco, fresh basil, and evaporated milk.
- Blend the Sauce: Drizzle the olive oil into the blender while blending the ingredients until you achieve a smooth, creamy green sauce.
- Sauté Aromatics: In a large skillet, heat a small amount of oil over medium-low heat. Add the diced shallots and cook for 2-3 minutes until translucent. Stir in the minced garlic and red crushed pepper, cooking until fragrant, about 30 seconds to 1 minute.
- Combine and Finish: Pour the green sauce into the skillet with the aromatics. Season generously with salt and pepper. Add the reserved pasta water and cooked bucatini, tossing to combine thoroughly. Adjust seasoning if needed and serve immediately.
Notes
- For a spicier kick, increase the amount of crushed red pepper or add fresh chili flakes.
- If queso fresco is unavailable, substitute with a mild ricotta or feta cheese to maintain creaminess.
- This sauce can also be made vegan by substituting evaporated milk and queso fresco with plant-based alternatives.
- Be careful not to overcook the spinach; blanching briefly keeps its vibrant color and nutrients intact.
- Reserve pasta water is key to adjusting sauce consistency and helping the sauce adhere to the pasta.
