Tallarines Verdes
Indulge in the vibrant flavors of Peru with **Tallarines Verdes**, a luscious green pasta dish that marries the richness of Italian cuisine with Peruvian ingredients. This creamy, herbaceous recipe features tender spaghetti coated in a velvety sauce made from fresh spinach, aromatic basil, queso fresco, and a hint of nuttiness from walnuts. Enhanced with garlic, olive oil, and evaporated milk, the sauce is blended to perfection, creating a smooth, satisfying base that clings beautifully to the noodles. Quick to prepare in just 40 minutes, this recipe is ideal for a weeknight dinner yet impressive enough for entertaining. Serve these Peruvian green noodles hot, with an extra sprinkle of cheese or crunchy walnuts for added decadence. Perfect for fans of fusion dishes, this recipe shines as a comforting and wholesome taste of South American cuisine!
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Recipe Information
Ingredients
- 400 g spaghetti
- 150 g fresh spinach leaves
- 75 g fresh basil leaves
- 200 g queso fresco
- 240 ml evaporated milk
- 50 g walnuts
- 2 units garlic cloves
- 60 ml olive oil
- 1 tsp salt
- 0.5 tsp ground black pepper
Instructions
1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
2. In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the garlic cloves and sauté until fragrant, about 1 minute. Be careful not to burn the garlic.
3. Add the spinach and basil to the saucepan and sauté until the leaves have wilted down, about 5 minutes.
4. Transfer the wilted spinach and basil to a blender. Add the queso fresco, walnuts, evaporated milk, the remaining olive oil, salt, and pepper.
5. Blend the mixture on high until smooth, adding a little reserved pasta water to adjust the consistency if needed. The sauce should be thick but pourable.
6. Return the blended sauce to the saucepan and warm it over low heat, stirring occasionally, for about 3 minutes.
7. Add the cooked spaghetti to the saucepan and toss to coat the noodles evenly with the sauce.
8. Serve the tallarines verdes hot, garnished with extra cheese or walnuts if desired.
Nutrition Facts
Calories |
2318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.6 g | 176% | |
| Saturated Fat | 45.3 g | 226% | |
| Polyunsaturated Fat | 29.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 3852 mg | 167% | |
| Total Carbohydrate | 177.8 g | 65% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 34.7 g | ||
| Protein | 100.8 g | 202% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 1862 mg | 143% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2423 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
