Tallarines verdes is a Peruvian pasta pesto. If you have never had this dish, the ingredient list will sound strange at first: evaporated milk, saltine crackers, walnuts. But trust me, they come together to form a delectable pasta sauce. I would even dare to say that I like this recipe more than its Italian cousin.

 

Ingredients:

  • 2 cups baby spinach leafs
  • 2 cloves of garlic
  • 1/4 cup walnuts
  • 1/4 cup basil leafs
  • 7 saltine crackers
  • 3/4 cup evaporated milk
  • 1 teaspoon salt
  • Pinch of black pepper
  • Pasta
  • Parmesan cheese for serving

How To:

The first thing you want to do is get a large pot of water on the heat to cook the pasta. While that heats up, you can make the sauce.

In a blender place the spinach, garlic, walnuts, basil, saltine crackers, evaporated milk, salt, and pepper. *Make sure it is Not sweetened milk. You want evaporated not condensed. 

Blend all the ingredients together until they form a paste. This will take a few minutes. If the ingredients don’t seem to be coming together, add some evaporated milk.

Once the water is boiling, salt it generously and cook the pasta as per the package instructions. If you went the fresh pasta route, that’s on you.

While the pasta is cooking remove about a 1/3 cup of the cooking water and set aside.

Right before serving you can combine the pasta and sauce.  Place the pasta in a small frying pan over medium heat, along with some of the green sauce and reserved pasta water. About 3 tablespoons of the green sauce, and one tablespoon of pasta water per person.

The platting up process take about 2 minutes. All you are trying to do here is heat everything through.

If you can, pass the plates under hot water and dry them; this helps keep the pasta hotter longer. Plate the pasta and top with parmesan cheese. BAM! you are now an authentic Peruvian, or just someone that has tried one Peruvian dish at home.

 

 

Tallarines Verdes (Peruvian Green Noodles)

Category: Main

Cuisine: Peruvian

Tallarines Verdes (Peruvian Green Noodles)

Tallarines verdes is a Peruvian pasta pesto. If you have never had this recipe, the ingredient list will sound strange at first: condensed milk, saltine crackers, walnuts. But trust me, they come together to form a delectable pasta sauce. I would even dare to say that I like this recipe more than its Italian cousin.

Ingredients

  • 2 cups baby spinach leafs
  • 2 cloves of garlic
  • 1/4 cup walnuts
  • 1/4 cup basil leafs
  • 7 saltine crackers
  • 3/4 cup evaporated milk
  • 1 teaspoon salt
  • Pinch of black pepper
  • Cooked pasta
  • Parmesan cheese for serving

Instructions

  1. The first thing you want to do is get a large pot of water on the heat to cook the pasta. While that heats up, you can make the sauce.
  2. In a blender place the spinach, garlic, walnuts, basil, saltine crackers, evaporated milk, salt, and pepper. *Make sure it is Not sweetened milk. You want evaporated not condensed. 
  3. Blend all the ingredients together until they form a paste. This will take a few minutes. If the ingredients don't seem to be coming together, add a little bit more evaporated milk.
  4. Once the water is boiling, salt it generously and cook the pasta as per the package instructions. If you went the fresh pasta route, that's on you.
  5. While the pasta is cooking remove about a 1/3 cup of the cooking water and set aside.
  6. Right before serving you can combine the pasta and sauce.  Place the pasta in a small frying pan over medium heat, along with some of the green sauce and reserved pasta water. About 3 tablespoons of the green sauce, and one tablespoon of pasta water per person.
  7. The platting up process take about 2 minutes. All you are trying to do here is heat everything through.
  8. If you can, pass the plates under hot water and dry them; this helps keep the pasta hotter longer. Plate the pasta and top with parmesan cheese. BAM! you are now an authentic Peruvian, or just someone that has tried one Peruvian dish at home.
http://www.foodosopher.com/verdes/