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Tallarin Verde (Pasta Noodles in Green Sauce)

Tallarin Verde (Pasta Noodles in Green Sauce)

Get a taste of on-trend Peruvian cuisine with this recipe for Tallarin Verde. This simple pasta dish is anything but ordinary when tossed with a richly layered spinach and basil sauce. The intense green color hides a secret: the pungent garlic and the heat from the jalapeño.


Ingredients
1
pound
whole-wheat rotini pasta
1
bunch fresh spinach, washed and trimmed
1
cup
fresh basil, washed and trimmed
1/2
cup
evaporated milk
1/4
to 1/2 cup heavy cream
1/2
cup
Queso fresco
1/4
cup
shredded Parmesan cheese, plus extra for garnish
2
large jalapeños, seeded and roughly chopped
2
teaspoons
roughly chopped garlic
*
juice of 1/2 large lime
1/2
teaspoon
kosher salt
1/2
teaspoon
freshly ground black pepper
1/2
teaspoon
cayenne pepper
1/4
teaspoon
ground cumin
*
quartered cherry tomatoes, for garnish
*
Steamed asparagus, shaved zucchini and/or sliced roasted chicken, optional toppings
Directions
Bring a large pot of salted water to boil. Add pasta and cook according to package directions. Drain the pasta and return to the same pot. It’s okay if a little moisture remains in the pot.
While the pasta boils make the sauce by combining the remaining ingredients in a blender. Puree until smooth. You may need to add the basil and spinach incrementally until all of it is well blended.
Pour the sauce into a sauce pot and heat over medium heat until just warmed through.
Pour about half the sauce over the noodles and gently fold in the sauce. Too much mixing might give you sticky noodles.
Garnish with more shredded Parmesan cheese and quartered cherry tomatoes. If desired add steamed asparagus, shaved zucchini or slices of chicken.
The other half of the sauce can be stored for a few days in your refrigerator. Use it to top anything from steak to fish to oven baked home fries. It’s also great on a ham and cheese sandwich.

The base number of servings for this recipe is 6
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