Tallarines Verdes: Peruvian Pasta with Pesto and Huacatay Recipe
Tallarines Verdes is a vibrant Peruvian pasta dish that marries Italian pasta with a rich, creamy green herb sauce made from spinach, basil, queso fresco, and Peruvian peppers. This Italian-Peruvian fusion recipe delivers a unique and delicious twist on traditional pesto, perfect as a flavorful main course.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Peruvian
Ingredients
Sauce Ingredients
- 2 teaspoons olive oil
- ½ cup red onion, diced
- 3 cloves garlic, minced
- 4 ounces baby spinach leaves
- 3 ounces basil leaves
- 2 ounces queso fresco, cubed
- ¼ cup pecan pieces
- ¼ cup olive oil
- ½ cup milk or cream
- ½ teaspoon sea salt and fresh ground pepper
- 1 tablespoon huacatay paste
- 1 tablespoon ají amarillo paste
- 2 tablespoons butter
- 2 ounces parmesan, grated
Pasta
- 8 ounces fettuccine, linguini, or spaghetti
Instructions
- Boil Pasta: Bring a large pot of water to a boil, adding a palm full of kosher salt to season the water. Cook the pasta (fettuccine, linguini, or spaghetti) until al dente according to package instructions. Drain and set aside, reserving some pasta water if needed.
- Sauté Aromatics and Pecans: Heat 2 teaspoons of olive oil in a skillet over medium-high heat. Add the diced red onion and pecan pieces, sauté for 1-2 minutes. Add the minced garlic and cook briefly until fragrant. Add the baby spinach leaves and wilt them gently without cooking fully. Remove the skillet from heat.
- Prepare Green Sauce: In a blender or food processor, combine the basil leaves, queso fresco cubes, ají amarillo and huacatay pastes, milk or cream, remaining olive oil, sea salt, and pepper. Add the contents of the skillet including sautéed onions, garlic, pecans, and spinach. Pulse until the mixture is smooth and evenly combined.
- Warm the Sauce: Scrape the blended sauce back into the skillet and gently warm over medium heat. Stir in the butter and grated parmesan cheese until melted and fully incorporated. Adjust seasoning if necessary.
- Toss Pasta with Sauce: Add the cooked pasta into the skillet with the sauce. Toss well to coat evenly. Keep the pasta warm until ready to serve, adding a splash of pasta water to loosen the sauce if needed.
- Garnish and Serve: Garnish with freshly cut basil chiffonade or additional parmesan as desired. Serve immediately as a hearty and flavorful main dish.
Notes
- If the sauce is too thick, thin it out with additional milk, cream, or broth until you reach your desired consistency.
- Use fresh basil and baby spinach for the best vibrant flavor and color.
- Adjust the heat by varying the amount of ají amarillo paste included.
- Reserve some pasta water to adjust sauce thickness when tossing pasta.
- For a creamier sauce, use cream instead of milk.
