| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 12g | 5g | 71g |
| sugars | fibre | protein | salt |
| 8g | 3g | 19g | 1.25g |
I’ve always been partial to the dance between Latin flavors, and my latest obsession, the Peruvian Pesto (Tallarines Verdes) with Huacatay, takes me right into the heart of Peru with each bite. It’s a beautiful melody of tradition meeting modern cuisine, from the subtle texture of spaghetti tossed in a fragrant mixture of fresh basil, huacatay, spinach, and a rich blend of creamy cheese and evaporative milk to the welcome crunch of quick-stirred onions. The symphony of flavors and textures makes this dish an instant favorite.
The Tropics Meet Tradition
Inheriting my passion for tropical flavors from my Cuban roots and the love of traditional dishes from my Spanish lineage, I’ve become a bit of a cuisine choreographer. The Peruvian Pesto (Tallarines Verdes) with Huacatay recipe aligns well with the Latin dishes I’ve been brought up with, but its unique Peruvian twist opens a new world of eclectic flavors. Rich in iron and vitamins A, K, C and E thanks to the generous helping of spinach and basil, this dish doesn’t just satisfy the taste buds, but it also provides a good health boos
In Praise of Pesto
There’s something quite magical about pasta in pesto. The Peruvian Pesto (Tallarines Verdes) with Huacatay stands out not just for its use of huacatay, a Peruvian black mint herb, but for the way it marries well-loved ingredients like basil and spinach with the hearty comfort of spaghetti. It’s a dish that resembles Italian classics like basil pesto pasta or even a spinach Florentine, but the incorporation of huacatay and evaporated milk lends it a richer, deeper character.
If you’re up for a culinary adventure, I’d suggest pairing this dish with a side of Peruvian roast chicken or ceviche for a complete Peruvian dining experience. With authenticity dripping in every bite and slurp, I bet you’d be booking your flights to Lima in no time!
What You’ll Need
- 1 pound of spaghetti
- 1/2 cup of fresh basil leaves
- 1/2 cup of huacatay leaves
- 1 cup of fresh spinach leaves
- 2 tablespoons of vegetable oil
- 1 cup of evaporated milk
- 1/2 cup of grated fresh pecorino cheese
- 2 cloves of garlic, minced
- salt to taste
- pepper to taste
- 1/2 onion, chopped
- 1 tablespoon of butter
Method
Step One
Start by boiling the spaghetti in a large pot filled with salted water. Follow the instructions on the spaghetti’s packaging for the right cooking time. Once it’s done, drain the spaghetti, set it aside and keep it warm.
Step Two
While the spaghetti is boiling, you can prepare the pesto. Rinse the basil leaves, huacatay leaves, and spinach leaves under cold water. Pat them dry and put them in a blender or food processor.
Step Three
Add the minced garlic, chopped onion, grated pecorino cheese, vegetable oil, evaporated milk, salt, and pepper to the blender or food processor with the leaves. Blend everything together until it becomes a smooth and creamy pesto.
Step Four
Heat a skillet over medium heat and melt the butter in it. Once the butter is melted, pour in the pesto mixture from the blender. Let it simmer for about 5 minutes, stirring constantly to prevent it from burning.
Step Five
Add the cooked spaghetti to the skillet and gently toss it with the pesto until it’s well covered. Let it cook together for a couple of minutes so the spaghetti can absorb the flavors of the pesto.
Step Six
Once the spaghetti and pesto are well combined, remove the skillet from the heat. Taste and adjust the seasoning if needed. Serve the Peruvian Pesto (Tallarines Verdes) with Huacatay warm, topped with a sprinkle of extra grated pecorino cheese if desired.
