Tallarines Verdes Recipe Peru: The Creamiest, Greenest Noodles You’ll Ever Eat!

Imagine a plate piled high with vibrant green noodles, coated in a luscious, creamy sauce bursting with fresh herbs and a hint of cheesy goodness. That’s Tallarines Verdes, a beloved Peruvian pasta dish that’s both incredibly simple to make and utterly addictive. It’s comfort food elevated, a celebration of fresh ingredients, and a guaranteed crowd-pleaser. This isn’t just pasta; it’s a culinary experience that will transport you to the heart of Peru.

Why This Recipe Works

This recipe focuses on simplicity and flavor. The key to perfect Tallarines Verdes lies in the freshness of the ingredients and the right balance of herbs and cheese. Here’s why this recipe works so well:

• Fresh Herbs are Key: We use a generous amount of fresh basil and spinach, which provide the vibrant green color and the signature flavor of the dish. Don’t skimp on the herbs!
• Queso Fresco for Authenticity: Queso Fresco, a fresh, mild, and slightly salty cheese, is a traditional ingredient in Tallarines Verdes. It adds a creamy texture and a subtle tang that complements the other flavors.
• Evaporated Milk for Creaminess: Instead of heavy cream, we use evaporated milk, which creates a rich and creamy sauce without being overly heavy. It also allows the fresh herb flavors to shine through.
• Aji Amarillo Paste (Optional): A touch of Aji Amarillo paste adds a subtle fruity heat that elevates the sauce. If you’re not a fan of spice, you can omit it, but we highly recommend trying it!
• Simple Technique: The sauce comes together quickly in a blender or food processor, making this a surprisingly easy dish to prepare.

Ingredients

• 1 pound spaghetti or linguine
• 1 tablespoon olive oil
• 1/2 medium onion, roughly chopped
• 2 cloves garlic, minced
• 1 cup packed fresh basil leaves
• 2 cups packed fresh spinach leaves
• 4 ounces Queso Fresco, crumbled
• 1/2 cup evaporated milk
• 1/4 cup vegetable oil
• 2 tablespoons grated Parmesan cheese
• 1-2 tablespoons Aji Amarillo paste (optional)
• Salt and freshly ground black pepper to taste
• Optional toppings: Grilled steak, chicken, or a fried egg

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
2. Sauté Aromatics: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
3. Blend the Sauce: In a blender or food processor, combine the sautéed onion and garlic, basil, spinach, Queso Fresco, evaporated milk, vegetable oil, Parmesan cheese, and Aji Amarillo paste (if using). Blend until smooth and creamy. If the sauce is too thick, add a little of the reserved pasta water to thin it out.
4. Combine Pasta and Sauce: Return the drained pasta to the pot. Pour the sauce over the pasta and toss well to coat. Add more pasta water if needed to achieve your desired consistency.
5. Season and Serve: Season with salt and pepper to taste. Serve immediately, garnished with additional Parmesan cheese or your favorite toppings.

Tips for Success

Here are a few tips to help you make the best Tallarines Verdes:

• Don’t Overcook the Pasta: Al dente pasta is essential for a good texture. Overcooked pasta will become mushy when combined with the sauce.
• Taste and Adjust Seasoning: Taste the sauce before adding it to the pasta and adjust the seasoning as needed. You may need to add more salt, pepper, or Parmesan cheese to achieve your desired flavor.
• Use High-Quality Ingredients: The better the quality of your ingredients, the better the flavor of your dish. Use fresh herbs and good-quality cheese for the best results.
• Adjust the Thickness of the Sauce: If the sauce is too thick, add more pasta water until it reaches your desired consistency. If it’s too thin, you can simmer it in a saucepan over low heat for a few minutes to thicken it up.
• Don’t Be Afraid to Experiment: Feel free to add other ingredients to the sauce, such as walnuts, pecans, or even a touch of cream cheese for extra richness.

Storage Instructions

Leftover Tallarines Verdes can be stored in an airtight container in the refrigerator for up to 3 days. The sauce may thicken upon refrigeration, so you may need to add a little milk or water when reheating. Reheat gently in a saucepan over low heat or in the microwave. Adding a little fresh basil when reheating can also help to revive the flavor.

FAQ

Q: Can I use frozen spinach?

A: While fresh spinach is preferred, you can use frozen spinach in a pinch. Be sure to thaw it completely and squeeze out any excess water before adding it to the blender.

Q: I can’t find Queso Fresco. What can I substitute?

A: If you can’t find Queso Fresco, you can substitute it with feta cheese (rinsed to remove excess salt) or ricotta salata. These cheeses will provide a similar texture and flavor profile.

Q: Can I make this recipe vegan?

A: Yes! You can easily make this recipe vegan by using plant-based milk (such as almond milk or soy milk), vegan Parmesan cheese, and a vegan alternative to Queso Fresco (such as silken tofu or cashew cheese).

Q: Where can I find Aji Amarillo paste?

A: Aji Amarillo paste can be found in Latin American grocery stores or online retailers. If you can’t find it, you can substitute it with a pinch of cayenne pepper or a few drops of hot sauce, but the flavor will be slightly different.

Q: Can I make this ahead of time?

A: While the sauce is best when freshly made, you can prepare it a few hours in advance and store it in the refrigerator. Cook the pasta just before serving to prevent it from becoming mushy.

Conclusion

Tallarines Verdes is more than just a pasta dish; it’s a vibrant and flavorful representation of Peruvian cuisine. With its creamy, herbaceous sauce and simple preparation, it’s a dish that’s sure to impress. So, gather your ingredients, fire up your blender, and get ready to experience the deliciousness of Tallarines Verdes. You won’t be disappointed! This recipe is a guaranteed hit for weeknight dinners, potlucks, or any occasion where you want to share a taste of Peru. ¡Buen provecho!