Tallarines Verdes Recipe

Name: Limo Peruvian Eaterys Tallarines Verdes Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 12 oz dry spaghetti or linguine; 4 L water for boiling; 1 tbsp salt for pasta water; 2 cups fresh basil leaves; 2 cups fresh spinach leaves (packed); 1 cup fresh cilantro leaves (optional); 3 oz queso fresco or feta (crumbled); 1 cup Parmesan cheese (grated); 1 cup toasted pecans or walnuts; 3 cloves garlic cloves; 1 tsp ají amarillo paste or mild yellow chili paste (optional); 2 tbsp fresh lime juice; 1 cup olive oil; 1 cup heavy cream or evaporated milk; 1.5 tsp salt; 0.5 tsp black pepper; 12 oz sliced grilled chicken or sautéed mushrooms; 0.25 cup extra grated Parmesan; 2 tbsp toasted pecan halves (for garnish)

Inspired by Limo Peruvian Eatery

Time35m

Serves4

Make Tallarines Verdes Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pasta

12 oz dry spaghetti or linguine

16.9 cup (4 L) water for boiling

1 tbsp salt for pasta water

Green Sauce (Salsa Verde)

2 cups Fresh basil leaves

2 cups fresh spinach leaves (packed)

1 cup fresh cilantro leaves (optional)

3 oz queso fresco or feta (crumbled)

1 cup Parmesan cheese (grated)

1 cup toasted pecans or walnuts

3 cloves Garlic cloves

1 tsp ají amarillo paste or mild yellow chili paste (optional)

2 tbsp Fresh lime juice

1 cup olive oil

1 cup heavy cream or evaporated milk

1 1/2 tsp Celtic sea salt

1/2 tsp black pepper

Optional Garnish / Protein

12 oz sliced grilled chicken or sautéed mushrooms

1/4 cup extra grated Parmesan

2 tbsp toasted pecan halves (for garnish)

Method

Pasta

Boil water

Bring 4 L of water to a rolling boil in a large pot. Add 1 tablespoon salt to the water.

Cook pasta

Add 12 oz of dry spaghetti or linguine and cook, stirring occasionally, until al dente according to package instructions (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Green Sauce (Salsa Verde)

Toast nuts

Place 1 cup pecans or walnuts in a dry skillet over medium heat. Toast, stirring frequently, 4–6 minutes until fragrant and lightly browned. Remove from heat and let cool slightly.

Prep greens and aromatics

Rinse and dry 2 cups basil, 2 cups packed spinach, and 1 cup cilantro (if using). Peel 3 garlic cloves.

Blend the sauce

In a blender or food processor, combine the toasted nuts, basil, spinach, cilantro (if using), 3 cloves garlic, 3 oz crumbled queso fresco or feta, 1 cup grated Parmesan, 1 tsp ají amarillo paste (if using), and 2 tbsp fresh lime juice. Pulse to chop, then slowly stream in 1 cup olive oil while blending until a smooth, bright green emulsion forms. If needed, scrape down the sides to combine evenly.

Adjust texture and seasoning

Transfer the blended greens to a bowl and stir in 1 cup heavy cream or evaporated milk until fully incorporated. If the sauce is too thick, thin with 2–6 tbsp reserved pasta water to reach a creamy, sauce-like consistency. Season with 1.5 tsp salt and 1/2 tsp black pepper, tasting and adjusting salt, pepper, or lime as desired.

Finish & Serve

Combine pasta and sauce: Return the drained hot pasta to the large pot or to a warm skillet over low heat. Pour the green sauce over the pasta and toss vigorously for 1–2 minutes until evenly coated. Add up to 1/2 cup reserved pasta water as needed to loosen and help the sauce cling to the pasta.

Add protein or vegetables (optional): If using sliced grilled chicken or sautéed mushrooms, add them now and toss to warm through.

Plate and garnish: Divide the tallarines verdes among 4 plates. Sprinkle with extra grated Parmesan and toasted pecan halves. Serve immediately with lime wedges on the side if desired.