Pasta with Peruvian pesto, known as Tallarines Verde, is a vibrant and flavorful dish that beautifully showcases the rich culinary heritage of Peru.
This unique take on pasta marries the traditional Italian staple with the bold flavors of Peruvian ingredients, resulting in a symphony of taste and texture.
The origin of Peruvian pesto, or tallarines verdes, dates to the 19th century, when a wave of Italian immigrants settled in Peru. Many came from Genoa—the birthplace of pesto—and they adapted the recipe to the available ingredients.
Peruvian pesto, is made from fresh spinach, a hint of garlic, is blended with fresh Parmesan cheese, which lends a delightful creaminess and tanginess to the dish.
As the green sauce clings lovingly to the al dente pasta, the vibrant colors evoke the lush landscapes of the Andean region.
Topped with crumbled queso fresco and served alongside bright lime wedges, this dish invites a zesty twist that enhances its complexity.
The combination of spinach, cheese, and citrus not only highlights Peru’s diverse agricultural bounty but also reflects a cultural fusion that celebrates both local and Italian culinary traditions.
Whether enjoyed as a comforting family meal or a festive gathering, Tallarines Verde captures the essence of Peruvian gastronomy with every delicious bite.
Pasta With Peruvian Pesto – Tallarines Verde
12 ounces linguine *See Cook’s Notes
1 cup chopped yellow onion (1 small)
½ cup extra-virgin olive oil
¼ cup water
3 garlic cloves, peeled and smashed
salt and ground black pepper
12 ounces baby spinach (about 12 cups)
¼ cup heavy cream
2 ounces Parmesan cheese, grated (about 1 cup)
4 ounces queso fresco, crumbled (about 1 cup)
Lime wedges, to serve
In a large pot, bring 4 quarts water to a boil. Add the pasta and 1 tablespoon salt, then cook until just tender but not fully cooked, about 2 minutes less than package directions. Drain the pasta, reserving 1½ cups of the cooking water.
Meanwhile, in a food processor, combine the onion, oil, ¼ cup water, garlic and ½ teaspoon salt and 1 teaspoon pepper. Add a third of the spinach and process until smooth, about 30 seconds. Add the remaining spinach in 2 batches, processing until smooth after each.
Transfer the spinach mixture to a 12-inch nonstick skillet over medium-high heat. Bring to a boil and cook, stirring occasionally, until it begins to thicken, 3 to 5 minutes.
Add the reserved pasta water and return to a simmer, then add the pasta and stir to coat. Simmer, stirring occasionally, until the pasta is al dente and the pesto no longer appears watery, 3 to 5 minutes. Stir in the heavy cream.
Cook’s Notes
Do not worry if the skillet seems very full after adding the pasta. Use tongs to gently lift and stir the noodles, and a rubber spatula to scrape the edges of the pan.
Off the heat, stir in the Parmesan, then taste and season with salt and pepper. Transfer to a serving dish, sprinkle with the queso fresco and serve with lime wedges.
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