| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 530 | 20g | 8g | 53g |
| sugars | fibre | protein | salt |
| 2g | 4g | 29g | 0.6g |
Why I Love Peruvian Tallarines Verdes
Hi y’all! It’s Sofia Rodriguez here, bringing you a recipe that’s taken my heart. This time, I’m diving into the rich culinary world of Peruvian cuisine. Our star today is a lush, vibrant dish, just begging to be tasted – Tallarines Verdes.
A Twist on my Love for Fusion
Most of you know me as a fan of Tex-Mex, I can’t resist blending elements of my Southern upbringing and Mexican favorites. And now, it seems I’ve fallen head over heels for yet another international love affair – Peruvian cuisine, particularly the magnificent Tallarines Verdes. I’m drawn to how an unexpected ingredient combination results in a burst of flavors that is so authentically Peruvian.
Doesn’t it look just heavenly? Now, one might wonder, how does a Texan fusion-food fanatic find herself drawn towards a Peruvian dish? Well, it’s simple. I stumbled upon Peruvian chef, Gaston Acurio and his passion for his country’s cooking was simply infectious. What’s more? This Tallarines Verdes recipe is not that far from the delightfully over-sauced spaghetti plates of my childhood, spiked with a spin of Peruvian character. It’s an unruffled fusion of Italian and Peruvian traditions.
Serving Suggestions and Pairings
While Tallarines Verdes can stand out by itself, I recommend you to try serving it alongside well-seared steaks or a juicy, grilled chicken. Hell, even a beautifully boiled egg perfectly adds to the visual and flavor delight of this plate. And for those who can’t get enough of the cheese (just like yours truly), crowning your pasta dish with a generous drizzle of olive oil and a sprinkle of flavored olives is nothing short of culinary heaven.
One might also find themselves desiring a cool, crisp salad or a tangy ceviche alongside this creamy pasta – Peruvian gastronomy has plenty to offer. For those adventurous enough to walk that extra mile to give their meal an authentic Peruvian touch, I highly recommend Escabeche – the vinegary, spicy flavors round out the rich creaminess of the Tallarines Verdes.
So, as I sit here, polishing off the last strings of this scrumptious pasta, I can hardly wait to hear your thoughts on this Tex-Mex food lover’s take on gourmet Peruvian cuisine. Enjoy your meal (or as they say in Peru – ‘Buen provecho’), and until next time!
What You’ll Need
- 1 lb spaghetti
- 1.5 cups fresh spinach
- 1.5 cups fresh basil leaves
- 1/2 cup evaporated milk
- 2 cloves garlic
- 1/2 cup Parmesan cheese, grated
- 3/4 cup white onion, chopped
- 2 tablespoons vegetable oil
- 8 ounces queso fresco (fresh cheese)
- Salt and pepper to taste
- Olive oil for drizzling
- 6 beef or chicken steaks, for serving (optional)
- 6 boiled eggs, for serving (optional)
- Sliced olives, for garnish (optional)
Method
Step One
Start by cooking the spaghetti according to the package instructions. Then set it aside, making sure to save about 1 cup of the pasta water for later use.
Step Two
While the spaghetti is cooking, in a large pan, heat the vegetable oil over medium heat. Add the chopped onion and garlic cloves and sauté them until they become soft and translucent.
Step Three
In a blender, add the sautéed onions and garlic, fresh spinach, basil leaves, evaporated milk, queso fresco, and Parmesan cheese. Blend everything until you get a smooth, rich, green sauce. If needed, you can add a bit of the reserved pasta water to adjust the sauce consistency.
Step Four
Return the blended green sauce to the pan and bring it to a simmer over medium-low heat. If you’re using the optional steaks, this would also be the time to add them to the pan. Season with salt and pepper to taste.
Step Five
Once the sauce is heated, add the cooked spaghetti to the pan and toss well until all the spaghetti is coated in the vibrant green sauce. If the sauce is too thick, add a bit more of the reserved pasta water.
Step Six
Before serving, drizzle a bit of olive oil on top. You can also top the pasta with optional boiled eggs and sliced olives. Your Tallarines Verdes is now ready to be enjoyed!
