Peruvian Green Spaguetti (Tallarines Verdes)

This Peruvian Green Spaguetti, known as Tallarines Verdes, is one of the most loved pasta dishes in Peru. While its origins are connected to Italian pesto brought by immigrants, the Peruvian version evolved into something completely its own. Instead of relying only on basil, the sauce blends spinach and fresh herbs with cheese, nuts, and a touch of crema, creating a vibrant green sauce with deep flavor and a smooth texture that coats the pasta beautifully.

In Peru, Tallarines Verdes are often at family lunches and weekend meals. It can be served simply as a comforting pasta dish, or paired with grilled steak, breaded chicken, or even a fried egg on top. This version uses Tropical Queso Peruano and Tropical Crema Centroamericana to bring the same rich flavor and texture to the table, making a satisfying dish that’s both fresh and hearty.

Ingredients

• 9 cups spinach
• 1 cup basil leaves
• 2 garlic cloves grated, minced or puréed
• Olive oil for cooking
• 1⅓ cups Tropical Queso Peruano (and extra for serving, crumbled)
• 8 walnuts
• ⅓ cup crackers
• ¾ cup Tropical Crema Centroamericana
• Salt and pepper to taste
• Spaguetti pasta, cooked al dente

Preparation

1. Rinse the spinach and basil leaves well to remove any dirt. Remove the thick stems from the spinach by tearing the leaves away from the base.
2. Heat a small amount of olive oil in a pan over medium heat. Add the garlic and cook for about 1 minute, stirring constantly so it doesn’t burn.
3. Add a little more olive oil to the same pan. Once the oil is hot, add the spinach and basil leaves.
4. Season the greens lightly with salt and toss them together. Cook briefly, about 30 seconds, just until the leaves wilt but still keep their bright green color.
5. Remove the greens from the pan and drain off the liquid they release. Gently squeeze the leaves to remove any excess moisture.
6. Place the wilted greens in a blender or food processor along with the Crema, crumbled Queso Peruano, walnuts, and crackers. Blend until the sauce becomes smooth.
7. Transfer the blended sauce to a pan and warm it over low heat.
8. Add the warm sauce to freshly cooked pasta and toss to coat evenly.
9. If the sauce seems too thick, add a small amount of pasta cooking water until the desired consistency is reached.
10. Serve immediately and finish with extra crumbled Queso Peruano on top.