Tallarines Verdes Recipe
Peru's interpretation of pasta with pesto... Italian/Peruvian fusion at its best!
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Ingredients
- 2 teaspoons olive oil
- ½ cup red onion +/- - diced
- 3 cloves garlic - minced
- 4 ounces baby spinach leaves
- 3 ounces basil leaves
- 2 ounces queso fresco - cubed
- ¼ cup pecan pieces
- ¼ cup olive oil
- ½ cup milk or cream - see Ingredients Notes
- ½ teaspoon sea salt and fresh ground pepper
- 2 tablespoons butter
- 2 ounces parmesan - grated
- 1 tablespoon huacatay
- 1 tablespoon aji amarillo
- 8 ounces fettuccine, linguini, or spaghetti - see Ingredients Notes in post
Instructions
- Bring a pasta pot to a boil with a palm full of kosher salt.
- Add 2 teaspoons of olive oil and the onion to a skillet over medium-high heat. Add the pecan pieces. Sauté for 1-2 minutes before adding the minced garlic.
- Add the spinach to the skillet. Wilt it, but don’t cook it. Remove from the heat.
- Cook pasta to al dente according to package instructions. NOTE: Don't forget a palmful of salt!
- Add the basil, queso fresco, ají amarillo and huacatay pastes (if using), milk or cream, and remaining olive oil a blender or food processor. Add the contents of the skillet. Pulse until smooth and thoroughly combined.
- Scrape the contents of the blender back into the skillet over medium heat. Gently warm it, then add the butter and parmesan. Stir to incorporate.
- Stir the cooked pasta into the sauce. Keep warm until ready to serve.
- Garnish with basil chiffonade as desired. See post for serving suggestions.
Notes
If the sauce is too thick, add milk, cream, or broth to thin it.
Nutrition
Calories: 582kcal | Carbohydrates: 51g | Protein: 15g | Fat: 35g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com