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Tallarines Verdes Peruvian Pesto Pasta

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

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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. 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. 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. 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. 4

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

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Questions

What is Tallarines Verdes Peruvian Pesto Pasta?

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. This reference files it under Peruvian dinner: made on the stovetop, rated easy and about 30 minutes start to finish.

Why save the pasta water for Tallarines Verdes Peruvian Pesto Pasta?

Step 1 reads: "Reserve 1/2 cup reserved pasta cooking water before draining." The water is full of starch. Added back as step 1 directs, it emulsifies the sauce so it clings to the pasta instead of pooling in the bowl.

Is there a substitute for queso fresco in Tallarines Verdes Peruvian Pesto Pasta?

The entry for Tallarines Verdes Peruvian Pesto Pasta calls for 4 oz queso fresco (or ricotta salata), crumbled. In its place: Mild feta, rinsed, or farmer cheese.

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

Yes. The gluten in Tallarines Verdes Peruvian Pesto Pasta 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.

Is Tallarines Verdes Peruvian Pesto Pasta vegan?

No, though it is vegetarian. What keeps it from vegan is 4 oz queso fresco (or ricotta salata), crumbled and 1/2 cup evaporated milk. For fully plant-based entries, see the vegan dinner collection.

How do I store and reheat Tallarines Verdes Peruvian Pesto Pasta?

Refrigerate what is left of Tallarines Verdes Peruvian Pesto Pasta within two hours and eat it within three days. Reheat gently on the stovetop. The pasta keeps drinking the sauce as it sits; loosen it with a splash of water or stock.

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