Tallarines Verdes Peruvian Pesto Pasta

Name: Tallarines Verdes Peruvian Pesto Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1 lb spaghetti; 2 cups fresh basil leaves, packed; 2 cups baby spinach; 4 oz queso fresco (or ricotta salata), crumbled; 1/4 cup walnuts; 4 garlic cloves, peeled; 6 tbsp olive oil; 1/2 cup evaporated milk; 1 tsp salt; 1/2 tsp black pepper, freshly ground; 1/2 cup reserved pasta cooking water

A vibrant Peruvian pasta dish sauced with a creamy basil and spinach pesto enriched with queso fresco and walnuts, a weeknight staple across Lima. Rich and herbaceous, it comes together in under 30 minutes.

30 minEasyServes 4540 cal/serving

PeruvianDinnerStovetopVegetarianHalal-friendlyLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

1 lb spaghetti
2 cups fresh basil leaves, packed
2 cups baby spinach
4 oz queso fresco (or ricotta salata), crumbled
1/4 cup walnuts
4 garlic cloves, peeled
6 tbsp olive oil
1/2 cup evaporated milk
1 tsp salt
1/2 tsp black pepper, freshly ground
1/2 cup reserved pasta cooking water

Instructions

1

Cook 1 lb spaghetti in a large pot of well-salted boiling water until al dente. Reserve 1/2 cup reserved pasta cooking water before draining.
2

While the pasta cooks, combine 2 cups fresh basil leaves, packed, 2 cups baby spinach, 4 oz crumbled queso fresco (or ricotta salata), 1/4 cup walnuts, 4 peeled garlic cloves, 6 tbsp olive oil, and 1/2 cup evaporated milk in a blender. Blend until smooth. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper.
3

Drain the pasta and return to the pot over low heat. Pour the green sauce over and toss to coat. Add splashes of reserved pasta water as needed to loosen the sauce.
4

Serve immediately, topped with extra crumbled queso fresco if desired.

Questions

Can I make Tallarines Verdes Peruvian Pesto Pasta dairy-free?

Yes. The dairy in this entry is 4 oz queso fresco (or ricotta salata), crumbled, 1/2 cup evaporated milk. Swap the cheese for a plant-based melting cheese (expect a milder flavor); the evaporated milk for a plant-based version of the same product. The richness shifts slightly, but the method does not change.

Can I make Tallarines Verdes Peruvian Pesto Pasta gluten-free?

Yes. The gluten in this entry is 1 lb spaghetti, 1/2 cup reserved pasta cooking water. Swap the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

How long does Tallarines Verdes Peruvian Pesto Pasta keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Tallarines Verdes Peruvian Pesto Pasta?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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