Tallarines Verdes Recipe
Spaghetti with the Peruvian version of pesto, made with spinach and basil. Wonderfully offered with a Pepper Steak and Browned Potato.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tallarines Verdes
Method
Preparation
- 1
Cook the Spaghetti
In a large pot, bring 1 liter of water to a boil. Add a pinch of salt and then the spaghetti. Cook according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Pesto Sauce
In a blender or food processor, combine the spinach, basil, walnuts, garlic, parmesan cheese, and olive oil. Blend until smooth, adding a little water if needed to achieve a creamy consistency. Season with salt and black pepper to taste.
- 3
Combine and Serve
In a large mixing bowl, combine the cooked spaghetti with the pesto sauce. Toss until the spaghetti is well coated. Serve immediately, optionally garnished with extra parmesan cheese and black pepper.
