Ever find yourself searching for a burst of color on your dinner plate? Tallarines verdes might just be your answer. These vibrant pasta dishes bring together fresh herbs like spinach and basil, with the occasional creamy addition of avocado. Each recipe offers not only incredible flavors but also a nod to their nutritious benefits. Let’s explore these deliciously colorful recipes that are sure to brighten up your next meal.
Classic Tallarines Verdes With Spinach and Basil
Tallarines Verdes is a beloved Peruvian dish that showcases a vibrant green sauce made primarily from spinach and basil. This dish isn’t only visually appealing but also packed with nutrients, making it a favorite among both children and adults. The creamy sauce is typically served over pasta, offering a delightful combination of flavors that’s both comforting and satisfying.
It’s an excellent choice for a family dinner, as it’s easy to prepare and can be ready in under 30 minutes.
To make Classic Tallarines Verdes, you’ll need fresh ingredients that bring out the best in flavor. The key to achieving that rich green color lies in using fresh spinach and aromatic basil. When blended together with cheese and nuts, they create a smooth and creamy sauce that pairs perfectly with your choice of pasta.
This recipe is perfect for serving 4-6 people, making it an ideal dish for gatherings or cozy family meals.
Ingredients:
- 400 grams of tallarines (or any pasta of your choice)
- 200 grams of fresh spinach
- 1 cup of fresh basil leaves
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of walnuts or pecans (optional)
- 2 cloves of garlic, minced
- 1/2 cup of milk
- 1/4 cup of olive oil
- Salt and pepper to taste
- Grated Parmesan cheese for serving (optional)
Cooking Instructions:
- Cook the Pasta: In a large pot, bring salted water to a boil. Add the tallarines and cook according to package instructions until al dente. Once cooked, reserve about 1 cup of pasta water and then drain the rest. Set aside.
- Prepare the Sauce: In a blender or food processor, combine the fresh spinach, basil leaves, minced garlic, walnuts or pecans (if using), and grated Parmesan cheese. Blend until finely chopped.
- Add Liquids: While the blender is running, slowly pour in the olive oil and milk. Continue to blend until the mixture is smooth and creamy. If the sauce is too thick, you can add a bit of the reserved pasta water to achieve your desired consistency.
- Combine Pasta and Sauce: In the large pot used for cooking the pasta, add the drained tallarines back in. Pour the green sauce over the pasta and toss gently to combine, ensuring the pasta is evenly coated.
- Season and Serve: Taste the dish and add salt and pepper as needed. Serve immediately, garnished with additional grated Parmesan cheese if desired.
Extra Tips:
When preparing Classic Tallarines Verdes, make sure to use high-quality, fresh ingredients for the best flavor.
You can vary the creaminess of the sauce by adjusting the amount of milk or olive oil you add. If you’re looking to make the dish lighter, consider substituting some of the milk with vegetable broth.
This dish pairs wonderfully with grilled chicken or sautéed shrimp for a heartier meal, and leftovers can be stored in the refrigerator for up to two days.
Creamy Avocado Tallarines Verdes
Creamy Avocado Tallarines Verdes is a delightful twist on the traditional Peruvian dish tallarines verdes, which typically features a vibrant basil pesto sauce. This variation incorporates creamy avocados, resulting in a rich, smooth, and luscious sauce that perfectly coats the pasta.
The dish not only boasts a beautiful green color but also offers a revitalizing taste that’s both satisfying and nourishing. Ideal for a quick weeknight dinner or a special gathering, this recipe is sure to impress your family and friends.
With its simple ingredients and straightforward preparation, Creamy Avocado Tallarines Verdes can be made in under 30 minutes. The combination of ripe avocados, fresh herbs, and Parmesan cheese creates a flavorful sauce that pairs wonderfully with your choice of pasta.
Serve it with a sprinkle of extra cheese and a side salad for a complete meal that captures the essence of Peruvian cuisine.
Ingredients (Serves 4-6)
- 12 oz tallarines (or spaghetti)
- 2 ripe avocados
- 1 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 cloves garlic
- 1 tablespoon lime juice
- Salt and pepper, to taste
- Optional: chopped walnuts or pine nuts for garnish
Cooking Instructions
1. Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Once boiling, add the tallarines (or spaghetti) and cook according to the package instructions until al dente. Stir occasionally to prevent sticking.
Once cooked, reserve about 1/2 cup of the pasta water, then drain the pasta and set it aside.
2. Prepare the Sauce: In a blender or food processor, combine the ripe avocados, fresh basil leaves, grated Parmesan cheese, garlic cloves, and lime juice. Blend until smooth and creamy.
While blending, slowly drizzle in the olive oil until the sauce reaches your desired consistency. If the sauce is too thick, add a bit of the reserved pasta water to thin it out.
3. Season the Sauce: Taste the avocado sauce and season it with salt and pepper as needed. This step is essential to enhance the flavors of the sauce.
Blend again briefly to incorporate the seasoning.
4. Combine Pasta and Sauce: In a large mixing bowl, combine the drained tallarines with the creamy avocado sauce. Gently toss the pasta until it’s evenly coated with the sauce.
If necessary, add more reserved pasta water to help the sauce adhere to the noodles.
5. Serve: Plate the creamy avocado tallarines in bowls. Optionally, garnish with additional grated Parmesan cheese and chopped walnuts or pine nuts for added texture and flavor.
Extra Tips
For the best flavor and texture, use ripe avocados that yield slightly when pressed. If you want to add a touch of heat, consider including a pinch of red pepper flakes or a diced jalapeño in the sauce.
This dish is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, you may need to add a splash of water or olive oil to loosen the sauce before serving.
Enjoy your delicious Creamy Avocado Tallarines Verdes!
Cilantro-Infused Tallarines Verdes
Cilantro-Infused Tallarines Verdes is a delightful Peruvian pasta dish that combines the vibrant flavors of fresh cilantro and creamy cheese, creating a luscious green sauce that coats the noodles perfectly.
This dish not only showcases the bright, herbaceous notes of cilantro but also brings together a creamy texture that’s both satisfying and comforting. Ideal for family dinners or gatherings, it’s sure to impress your guests with its rich flavors and beautiful presentation.
The base of this dish is the traditional tallarines verdes sauce, which is typically made with fresh basil and cheese, but with a twist of cilantro for an added layer of flavor. The sauce comes together quickly, making it a perfect option for a weeknight meal or a special occasion.
Served with perfectly cooked pasta and a sprinkle of cheese, Cilantro-Infused Tallarines Verdes is a dish that will leave everyone wanting seconds.
Ingredients (Serves 4-6)
- 400g tallarines (or spaghetti)
- 1 cup fresh cilantro, packed
- 1/2 cup fresh spinach
- 1/2 cup queso fresco or ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup evaporated milk
- 1/4 cup sunflower oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1/4 teaspoon chili flakes (optional, for heat)
Cooking Instructions
- Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Once boiling, add the tallarines and cook according to package instructions until al dente. Once cooked, reserve 1 cup of pasta water and drain the rest. Set the pasta aside.
- Prepare the Sauce: In a blender or food processor, combine the fresh cilantro, spinach, queso fresco (or ricotta), Parmesan cheese, evaporated milk, sunflower oil, minced garlic, salt, and black pepper. Blend until smooth and creamy. If the mixture is too thick, add a little pasta water to achieve a pourable consistency.
- Combine Pasta and Sauce: In a large skillet over medium heat, add the blended sauce and heat gently. Once warm, add the cooked tallarines to the skillet. Toss the pasta in the sauce to coat evenly. If needed, add additional reserved pasta water to help the sauce adhere to the noodles.
- Adjust Seasoning: Taste the dish and adjust the seasoning with more salt, pepper, or chili flakes according to your preference. Stir well to incorporate any additional seasonings.
- Serve: Plate the Cilantro-Infused Tallarines Verdes and sprinkle with additional grated Parmesan cheese and fresh cilantro leaves for garnish. Serve immediately while warm.
Extra Tips
For an extra layer of flavor, consider adding some toasted pine nuts or walnuts to the sauce before blending, which will add a delightful nuttiness.
If you’re looking to elevate the dish further, try sautéing some shrimp or chicken to serve on top of the pasta. Additionally, don’t shy away from adjusting the herb ratio; if you love cilantro, feel free to add more for an even bolder flavor.
Always remember to taste as you go to ascertain the perfect balance of flavors!
Tallarines Verdes With Pesto and Grilled Chicken
Tallarines Verdes, a vibrant green pasta dish, is a delightful fusion of flavors that combines the traditional Peruvian green sauce with the heartiness of grilled chicken. This dish isn’t only visually appealing due to its rich green color, but it also boasts a creamy, herbaceous taste that will make your taste buds sing.
The pesto-like sauce, made primarily from fresh basil, spinach, and cheese, envelops the pasta in a luscious coating, creating a meal that’s as satisfying as it’s comforting. In this recipe, we’ll elevate the classic Tallarines Verdes by pairing it with succulent grilled chicken, adding protein and a smoky flavor that complements the creamy sauce beautifully.
Whether you’re serving it for a family dinner or a special occasion, this dish is sure to impress everyone at the table. The preparation is relatively simple, making it an excellent choice for both seasoned cooks and beginners alike.
Ingredients (serving size: 4-6 people):
- 1 pound of spaghetti or fettuccine pasta
- 2 cups fresh basil leaves
- 1 cup fresh spinach leaves
- 1/2 cup grated Parmesan cheese
- 1/2 cup walnuts or pine nuts
- 2 cloves garlic, minced
- 1/2 cup olive oil
- Salt and pepper to taste
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil (for grilling)
- Juice of 1 lemon
Cooking Instructions:
- Prepare the Chicken: Start by marinating the chicken breasts. In a small bowl, combine 1 tablespoon of olive oil, lemon juice, salt, and pepper. Coat the chicken breasts with the marinade and let them sit for at least 30 minutes to absorb the flavors.
- Cook the Pasta: While the chicken is marinating, bring a large pot of salted water to a boil. Add the spaghetti or fettuccine and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta and set aside.
- Grill the Chicken: Preheat a grill or grill pan over medium-high heat. Once hot, add the marinated chicken breasts. Grill for about 6-7 minutes on each side or until fully cooked and the juices run clear. Remove from the grill and let the chicken rest for a few minutes before slicing into strips.
- Make the Sauce: In a blender or food processor, combine the basil, spinach, Parmesan cheese, walnuts or pine nuts, garlic, and a pinch of salt. Pulse the mixture until finely chopped. With the blender running, slowly drizzle in the olive oil until the sauce is smooth and creamy. If needed, add a little reserved pasta water to achieve your desired consistency.
- Combine Pasta and Sauce: In a large mixing bowl, combine the drained pasta and the green sauce. Toss thoroughly to coat the pasta evenly. Adjust the seasoning with more salt and pepper as necessary.
- Serve: Divide the pasta among plates and top with the grilled chicken strips. You can garnish with additional grated Parmesan and fresh basil leaves if desired.
Extra Tips: To enhance the flavor of your Tallarines Verdes, consider adding a pinch of crushed red pepper flakes for a subtle kick. Additionally, you can substitute the nuts in the pesto with sunflower seeds or omit them altogether for a nut-free option.
If you want a creamier sauce, feel free to add a splash of heavy cream or a dollop of sour cream when blending the sauce. Finally, don’t forget to keep an eye on the pasta while it cooks to avoid overcooking, as it should have a nice bite to it when served. Enjoy your culinary creation!
Spicy Tallarines Verdes With Jalapeños
Tallarines Verdes, a traditional Peruvian dish, is a delightful twist on pasta that showcases the rich flavors of fresh basil and creamy cheese. In this spicy variation, we infuse the classic recipe with jalapeños to add a kick, making it perfect for those who enjoy a bit of heat in their meals.
The creamy green sauce, combined with perfectly cooked noodles, creates a dish that’s both vibrant and satisfying, suitable for family dinners or casual gatherings.
This recipe for Spicy Tallarines Verdes With Jalapeños serves 4-6 people and can be prepared in about 30 minutes. The balance of flavors from the jalapeños, cheese, and fresh herbs makes this dish a standout option for pasta lovers. Whether you’re looking to spice up your dinner routine or impress guests with a unique dish, this recipe is certain to please.
Ingredients:
- 12 oz. tallarines (or any pasta of choice)
- 2 cups fresh basil leaves
- 1 cup fresh spinach leaves
- 1/2 cup grated Parmesan cheese
- 1/2 cup crema or heavy cream
- 2-3 jalapeños, seeds removed and chopped (adjust to taste)
- 3 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
- Optional: Extra grated cheese for serving
Cooking Instructions:
1. Cook the Pasta: Begin by boiling a large pot of salted water. Once it reaches a rolling boil, add the tallarines and cook according to package instructions until al dente. This usually takes about 8-10 minutes.
Once cooked, drain the pasta and reserve about a cup of the pasta water for later use.
2. Prepare the Sauce: In a blender or food processor, combine the fresh basil, spinach, grated Parmesan cheese, crema (or heavy cream), chopped jalapeños, and minced garlic. Add a pinch of salt and pepper for seasoning.
Blend until the mixture is smooth and creamy. If the sauce is too thick, you can add a small amount of the reserved pasta water to achieve your desired consistency.
3. Sauté the Sauce: In a large skillet, heat the olive oil over medium heat. Once hot, pour in the blended sauce and cook for about 3-5 minutes, stirring frequently.
This step helps to meld the flavors together and slightly cook the garlic.
4. Combine Pasta and Sauce: Add the drained tallarines directly into the skillet with the sauce. Toss the pasta well to guarantee it’s evenly coated with the spicy green sauce.
If the sauce seems too thick, gradually add more reserved pasta water until you reach the desired creaminess.
5. Taste and Adjust: Before serving, taste the tallarines and adjust the seasoning as needed, adding more salt, pepper, or jalapeños according to your preference.
6. Serve: Plate the spicy tallarines verdes and sprinkle with extra grated cheese if desired. Serve immediately while hot, and enjoy the delightful blend of flavors!
Extra Tips:
When preparing Spicy Tallarines Verdes, feel free to adjust the level of spice by varying the amount of jalapeños you use. For a milder version, opt for just one or two jalapeños, or even substitute them with mild green peppers.
Additionally, consider adding protein such as grilled chicken or shrimp for a heartier meal. Leftovers can be stored in the fridge for a couple of days, and they reheat well in a skillet with a splash of water or cream to keep the sauce creamy. Enjoy your deliciously spicy creation!
Tallarines Verdes With Roasted Bell Peppers
Tallarines Verdes, a classic Peruvian dish, features pasta tossed in a vibrant green sauce made from fresh herbs, cheese, and nuts. The addition of roasted bell peppers not only enhances the dish’s flavor but also adds a beautiful color and sweetness.
This delightful combination of ingredients creates a comforting yet elegant meal that’s perfect for family gatherings or special occasions. The roasted bell peppers bring a smoky depth to the dish, complementing the creamy and herbaceous sauce.
The recipe below serves 4-6 people, making it an ideal choice for a dinner party or a cozy family meal. Follow the easy steps to prepare this delicious Tallarines Verdes with Roasted Bell Peppers that everyone will love.
Ingredients:
- 12 oz tallarines (spaghetti or fettuccine)
- 2 large bell peppers (red or yellow), roasted and peeled
- 1 cup fresh basil leaves
- 1 cup fresh spinach leaves
- 1/2 cup grated Parmesan cheese
- 1/3 cup walnuts or pecans
- 2 cloves garlic, minced
- 1/2 cup heavy cream or Greek yogurt
- Salt and pepper to taste
- Olive oil for drizzling
- Optional: additional grated cheese for serving
Cooking Instructions:
1. Roast the Bell Peppers: Preheat your oven to 400°F (200°C). Place the whole bell peppers on a baking sheet and roast them in the oven for about 20-25 minutes, turning occasionally, until the skins are blistered and charred.
Remove from the oven, place in a bowl, and cover with plastic wrap to steam for about 10 minutes. This will make peeling easier. Once cooled, peel off the skins, remove the seeds, and cut the peppers into strips.
2. Cook the Pasta: In a large pot, bring salted water to a boil. Add the tallarines and cook according to package instructions until al dente.
Drain the pasta, reserving about 1 cup of pasta water for later use.
3. Prepare the Green Sauce: In a blender or food processor, combine the roasted bell peppers, basil, spinach, Parmesan cheese, walnuts, minced garlic, and heavy cream.
Blend until smooth and creamy. If the sauce is too thick, add a bit of the reserved pasta water until you reach your desired consistency. Season with salt and pepper to taste.
4. Combine Pasta and Sauce: In a large mixing bowl, toss the cooked tallarines with the green sauce until the pasta is fully coated.
If needed, add a little more reserved pasta water to help the sauce adhere to the noodles.
5. Serve: Divide the tallarines verdes among plates. Drizzle with olive oil, and sprinkle with additional grated cheese if desired.
Garnish with fresh basil leaves for a pop of color and flavor.
Extra Tips:
For an added layer of flavor, consider sautéing the minced garlic in a bit of olive oil before adding it to the blender. This will create a nuttier, richer taste in your sauce.
Additionally, you can customize the dish by adding cooked chicken or shrimp for protein or incorporating other vegetables like zucchini or peas for added nutrition. Enjoy your Tallarines Verdes with Roasted Bell Peppers as a delightful and colorful meal that’s sure to impress!
Vegan Tallarines Verdes With Nutritional Yeast
Tallarines Verdes is a delightful Peruvian dish, traditionally made with pasta and a vibrant green sauce. This vegan twist incorporates nutritious ingredients like spinach and basil, combined with the cheesy flavor of nutritional yeast, guaranteeing that everyone can enjoy this flavorful meal. Not only is it hearty and satisfying, but it also packs a nutritional punch, making it an excellent option for family dinners or gatherings with friends.
This plant-based version is easy to prepare and can be ready in under 30 minutes. The creamy sauce is made without any dairy, making it suitable for vegans and those with lactose intolerance. By using whole wheat or gluten-free pasta, you can customize the dish to meet your dietary preferences. Serve it with a sprinkle of extra nutritional yeast on top for an added flavor boost!
Ingredients (serves 4-6):
- 12 oz whole wheat or gluten-free pasta
- 2 cups fresh spinach
- 1 cup fresh basil leaves
- 1/4 cup nutritional yeast
- 1/4 cup raw cashews (soaked in water for 2-4 hours)
- 3 cloves garlic, minced
- 1/2 cup vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: cherry tomatoes for garnish
Cooking Instructions:
- Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Once cooked, reserve about 1/2 cup of the pasta water, then drain the pasta and set it aside.
- Prepare the Sauce: While the pasta is cooking, prepare the sauce. In a blender or food processor, combine the fresh spinach, basil leaves, nutritional yeast, soaked cashews, minced garlic, vegetable broth, olive oil, and a pinch of salt and pepper. Blend until smooth and creamy, adjusting the consistency with reserved pasta water as needed.
- Combine Pasta and Sauce: In the same pot used for the pasta, return the drained pasta and pour the green sauce over it. Toss gently to make sure the pasta is well-coated with the sauce. If the sauce is too thick, add a bit more of the reserved pasta water until you reach your desired consistency.
- Taste and Adjust: Taste the pasta and sauce mixture, adjusting the seasoning with additional salt and pepper if necessary. This step guarantees that the flavors are balanced and to your liking.
- Serve: Plate the Vegan Tallarines Verdes in bowls and, if desired, garnish with halved cherry tomatoes for a pop of color and freshness. Enjoy immediately while warm.
Extra Tips:
For a more vibrant flavor, consider adding a squeeze of lemon juice to the sauce before blending. This not only enhances the taste but also adds a lovely brightness to the dish.
Additionally, feel free to experiment with other leafy greens like kale or chard in place of spinach, and don’t hesitate to add your favorite vegetables, such as roasted zucchini or bell peppers, to the dish for extra nutrition and flavor. Enjoy your cooking!
Tallarines Verdes With Shrimp and Garlic
Tallarines Verdes, or green noodles, is a delicious Peruvian dish that combines the rich flavors of basil, spinach, and cheese to create a vibrant sauce. The addition of shrimp and garlic elevates this dish, making it a perfect choice for a family meal or a special occasion.
The creamy green sauce complements the tender shrimp beautifully, creating a delightful balance of flavors and textures that will surely impress your guests.
Cooking Tallarines Verdes with shrimp isn’t only easy but also a quick way to bring a taste of Peru to your kitchen. This recipe is designed to serve 4-6 people, making it a great option for gatherings or a cozy family dinner.
Follow the steps carefully to guarantee that the pasta is perfectly cooked and the sauce is rich and creamy.
Ingredients (Serves 4-6):
- 12 ounces of spaghetti or fettuccine
- 1 pound of shrimp, peeled and deveined
- 4 cloves of garlic, minced
- 2 cups of fresh spinach
- 1 cup of fresh basil leaves
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of heavy cream
- 1/4 cup of olive oil
- Salt and pepper to taste
- Optional: Red pepper flakes for added heat
Cooking Instructions:
1. Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add the spaghetti or fettuccine and cook according to the package instructions until al dente.
Once cooked, reserve about a cup of pasta water, then drain the pasta and set it aside.
2. Prepare the Shrimp: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Then, add the shrimp to the skillet, seasoning them with salt and pepper. Cook the shrimp for about 3-4 minutes, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
3. Make the Green Sauce: In the same skillet, add the remaining olive oil and the fresh spinach and basil leaves. Sauté for about 2-3 minutes until the greens are wilted.
Next, transfer the cooked greens to a blender, adding the Parmesan cheese and heavy cream. Blend until smooth, adjusting the consistency with reserved pasta water if necessary.
4. Combine Everything: Return the skillet with the sautéed garlic to medium heat. Add the blended green sauce into the skillet and simmer for a few minutes to warm through.
Add the cooked pasta and shrimp to the skillet, tossing everything together to combine. If the sauce is too thick, add more reserved pasta water until you achieve your desired consistency.
5. Serve: Remove from heat and taste for seasoning, adjusting with more salt, pepper, or red pepper flakes if desired.
Serve warm, garnished with additional Parmesan cheese and fresh basil if you like.
Extra Tips:
When preparing Tallarines Verdes, feel free to customize the dish by adding vegetables such as bell peppers or zucchini for extra nutrition and flavor.
Make sure to not overcook the shrimp, as they can become rubbery; just cook them until they turn pink. Additionally, using fresh herbs will enhance the flavor of your sauce, but if you only have dried herbs, you can substitute them in a pinch.
Enjoy your delicious Tallarines Verdes with Shrimp and Garlic!
Lemon Zest Tallarines Verdes
Lemon Zest Tallarines Verdes is a vibrant and revitalizing twist on the traditional Peruvian dish of tallarines verdes, which features a creamy basil sauce. This version incorporates the zest of fresh lemons, adding a bright, citrusy flavor that elevates the dish and makes it perfect for a light yet satisfying meal. The combination of fresh ingredients and the zing from the lemon will have your taste buds dancing, making this dish a fantastic option for both family dinners and casual gatherings.
To prepare Lemon Zest Tallarines Verdes, you’ll want to select high-quality ingredients that contribute to the freshness and richness of the sauce. The creamy texture comes from blending the basil with ingredients like cheese and nuts, while the lemon zest adds an extra layer of flavor that complements the savory elements. Serve it with a sprinkle of grated cheese and a wedge of lemon for an extra pop of color and taste.
Ingredients (Serves 4-6):
- 400g tallarines (or spaghetti)
- 2 cups fresh basil leaves
- 1 cup fresh spinach leaves
- 1/3 cup walnuts or pine nuts
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- Zest of 1 lemon
- Juice of 1 lemon
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil (for cooking)
- Lemon wedges (for serving)
Cooking Instructions:
- Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Once boiling, add the tallarines and cook according to package instructions until al dente. Reserve about 1 cup of the pasta cooking water before draining the pasta.
- Prepare the Sauce: While the pasta is cooking, gather your ingredients for the sauce. In a blender or food processor, combine the basil, spinach, walnuts (or pine nuts), Parmesan cheese, heavy cream, lemon zest, lemon juice, and minced garlic. Blend until smooth. If the mixture is too thick, add a few tablespoons of the reserved pasta water to achieve your desired consistency.
- Combine Pasta and Sauce: In a large skillet, heat a drizzle of olive oil over medium heat. Add the drained tallarines to the skillet and pour the sauce over the pasta. Toss everything together until the pasta is well coated with the sauce. If needed, add more reserved pasta water to loosen the sauce.
- Season and Serve: Season the dish with salt and pepper to taste. Once everything is heated through, remove from heat. Serve the Lemon Zest Tallarines Verdes in bowls, garnished with additional grated cheese and lemon wedges on the side.
- Enjoy: Dig in and savor the delightful combination of flavors as the creamy sauce mingles with the bright notes of lemon zest!
Extra Tips:
When making Lemon Zest Tallarines Verdes, for an added depth of flavor, consider toasting the nuts lightly before adding them to the sauce. This will enhance their nuttiness and add a lovely aroma to the dish.
Additionally, you can adjust the amount of lemon zest and juice based on your personal preference for acidity. If you like a punchier flavor, feel free to add more lemon!
Finally, serve immediately for the best texture and taste, as the sauce may thicken upon standing.
Tallarines Verdes With Sun-Dried Tomatoes
Tallarines Verdes, a beloved Peruvian dish, is a vibrant and flavorful pasta preparation that combines the richness of green sauce made from fresh basil and cheese with the comforting texture of noodles. This version elevates the traditional recipe by incorporating sun-dried tomatoes, adding a delightful burst of umami and a tangy sweetness that perfectly complements the creamy pesto-like sauce.
Perfect for a family dinner or a gathering with friends, this dish is sure to impress everyone at the table.
Preparing Tallarines Verdes With Sun-Dried Tomatoes is a straightforward process that can be completed in under an hour. The key to achieving the best flavor lies in using high-quality ingredients, particularly fresh basil and good-quality cheese. Serve this dish warm, garnished with a sprinkle of grated cheese and additional sun-dried tomatoes for a touch of color and flavor.
Ingredients (Serves 4-6)
- 400g tallarines (or your preferred pasta)
- 2 cups fresh basil leaves, packed
- 1/2 cup grated Parmesan cheese
- 1/2 cup crema (or heavy cream)
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup sun-dried tomatoes, chopped
- Grated cheese for garnish (optional)
Cooking Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the tallarines and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
- Prepare the Green Sauce: In a blender or food processor, combine the fresh basil leaves, grated Parmesan cheese, crema, olive oil, minced garlic, salt, and black pepper. Blend until smooth. If the mixture is too thick, add some reserved pasta water until you reach your desired consistency.
- Combine Pasta and Sauce: In a large mixing bowl, combine the drained pasta and the green sauce. Toss gently to coat the pasta evenly with the sauce. If the sauce is too thick, gradually add more reserved pasta water until it reaches the desired creaminess.
- Add Sun-Dried Tomatoes: Gently fold in the chopped sun-dried tomatoes into the pasta and sauce mixture. Verify the tomatoes are evenly distributed throughout the dish.
- Serve: Divide the Tallarines Verdes With Sun-Dried Tomatoes into serving bowls. Garnish with additional grated cheese and sun-dried tomatoes, if desired.
Extra Tips
For an extra layer of flavor, consider toasting the garlic lightly before blending it into the sauce; this will impart a warm, roasted aroma.
Additionally, you can customize the dish by adding cooked chicken or shrimp for added protein or incorporating other vegetables like spinach or peas for extra nutrition.
Always taste the sauce before mixing it with the pasta to adjust the seasoning as needed. Enjoy your meal!
Tallarines Verdes With Broccoli and Peas
Tallarines Verdes, a delightful Peruvian dish, combines the traditional pasta with a vibrant green sauce made primarily from fresh basil, spinach, and cheese. This version incorporates broccoli and peas to enhance the nutritional value and provide a pleasant contrast in texture, making it a perfect meal for families or dinner gatherings.
The creamy green sauce envelops the tallarines, creating a visually appealing and deliciously flavorful dish that can be enjoyed by everyone, including vegetarians. The dish isn’t only easy to prepare but also allows for flexibility in ingredient choices. You can use whole wheat or gluten-free pasta if preferred.
The addition of broccoli and peas adds a nice crunch and sweetness, balancing the richness of the sauce. Whether served as a main course or a side dish, Tallarines Verdes With Broccoli and Peas is sure to impress your guests and satisfy your family.
Ingredients (Serves 4-6)
- 400g tallarines (or any pasta of your choice)
- 1 cup broccoli florets
- 1 cup frozen peas
- 2 cups fresh spinach
- 1 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/2 cup evaporated milk (or cream)
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
- Optional: crushed red pepper flakes for heat
Cooking Instructions
- Cook the Pasta: In a large pot, bring salted water to a boil. Add the tallarines and cook according to package instructions until al dente. Drain the pasta, reserving about 1 cup of the cooking water for later use, and set aside.
- Blanch the Vegetables: In the same pot of boiling water, add the broccoli florets and frozen peas. Blanch for about 3-4 minutes until the broccoli is bright green and tender. Remove the vegetables with a slotted spoon and transfer them to an ice bath to stop the cooking process. Drain and set aside.
- Prepare the Green Sauce: In a blender or food processor, combine the spinach, basil, Parmesan cheese, evaporated milk, minced garlic, and a pinch of salt and pepper. Blend until smooth, adding a little reserved pasta water if necessary to achieve a creamy consistency.
- Combine Ingredients: In a large skillet or saucepan, heat olive oil over medium heat. Add the cooked tallarines, blanched broccoli, and peas. Pour the green sauce over the pasta and gently toss everything together until the pasta and vegetables are well coated.
- Adjust Seasoning: Taste the dish and adjust the seasoning with more salt, pepper, or crushed red pepper flakes if desired. If the sauce is too thick, add a little more reserved pasta water to reach your preferred consistency.
- Serve: Plate the Tallarines Verdes With Broccoli and Peas while hot. Garnish with additional grated Parmesan cheese and fresh basil leaves if desired.
Extra Tips
For an added depth of flavor, consider sautéing the minced garlic in olive oil before adding it to the blender with the other sauce ingredients.
Additionally, you can customize the dish by incorporating other vegetables such as zucchini or bell peppers for extra color and taste. If you prefer a nuttier flavor, try adding a tablespoon of pine nuts or walnuts to the sauce before blending. Enjoy experimenting with this versatile recipe!
Tallarines Verdes With Mushrooms and Spinach
Tallarines Verdes, or Green Noodles, is a delightful Peruvian dish that combines the rich flavors of basil and cheese with a creamy sauce, typically served over pasta. In this twist on the classic recipe, we introduce mushrooms and spinach, which not only add delightful textures but also enhance the nutritional value of the dish.
The earthy flavor of mushrooms complements the vibrant green sauce, while spinach provides a wealth of vitamins and minerals, making this a wholesome meal for the whole family. This recipe is perfect for those looking to impress their guests or simply enjoy a comforting home-cooked meal.
With its bright colors and hearty ingredients, Tallarines Verdes with Mushrooms and Spinach is sure to become a favorite in your household. Whether you serve it as a main course or as a side dish, this recipe is a delicious way to introduce new flavors to your dining table.
Ingredients (serves 4-6 people):
- 400g tallarines (spaghetti or fettuccine)
- 200g fresh spinach
- 200g mushrooms, sliced (button or cremini)
- 1 cup fresh basil leaves
- 1/2 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup nuts (walnuts or pine nuts)
- 2 cloves garlic
- 1/4 cup olive oil
- Salt and pepper to taste
- Water for boiling pasta
Cooking Instructions:
1. Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Once boiling, add the tallarines and cook according to the package instructions until al dente. Stir occasionally to prevent the pasta from sticking. Once cooked, reserve 1 cup of the pasta water and drain the rest. Set the pasta aside.
2. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes until they’re golden brown and tender. Add the garlic and cook for an additional 1-2 minutes until fragrant.
Afterward, stir in the fresh spinach and cook until wilted, around 2-3 minutes. Season with salt and pepper to taste.
3. Prepare the Green Sauce: In a blender, combine the fresh basil, ricotta cheese, grated Parmesan cheese, nuts, and a pinch of salt and pepper. Blend until smooth, adding a little reserved pasta water if necessary to achieve a creamy consistency.
4. Combine Pasta and Sauce: Transfer the cooked tallarines to the skillet with the sautéed mushrooms and spinach. Pour the green sauce over the pasta mixture and toss everything together until the pasta is evenly coated.
If the sauce is too thick, add more reserved pasta water to reach the desired consistency.
5. Serve: Once combined, taste and adjust the seasoning if needed. Plate the Tallarines Verdes with Mushrooms and Spinach, and garnish with additional grated Parmesan cheese and fresh basil if desired.
Extra Tips: For an added kick, consider incorporating a pinch of red pepper flakes when sautéing the mushrooms. This will give a subtle heat to the dish without overpowering the flavors.
Additionally, feel free to experiment with different types of pasta or add protein such as grilled chicken or tofu for a more filling meal. Remember to keep the sauce creamy but not too thick; adjusting the consistency with pasta water is key to achieving the perfect texture. Enjoy your cooking!
Tallarines Verdes With Feta and Olives
Tallarines Verdes, a delightful Peruvian dish, is celebrated for its vibrant green sauce made primarily from fresh basil, spinach, and cheese. When combined with the tanginess of feta cheese and the briny flavor of olives, this dish transforms into a gourmet experience that’s both comforting and invigorating.
Perfect for family dinners or gatherings, Tallarines Verdes With Feta and Olives brings a unique twist to a classic recipe, providing a satisfying meal that’s sure to impress your guests.
In this recipe, the creamy green sauce coats perfectly cooked pasta, while the feta and olives add depth and complexity to the dish. The contrasting textures and flavors make it a standout on any dining table.
Whether you’re preparing this for a special occasion or just a cozy weeknight meal, Tallarines Verdes With Feta and Olives will become a go-to favorite for pasta lovers.
Ingredients (Serves 4-6)
- 12 oz tallarines (or spaghetti)
- 2 cups fresh spinach, packed
- 1 cup fresh basil leaves, packed
- 1/2 cup feta cheese, crumbled
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1/2 cup Kalamata olives, pitted and sliced
- Salt and pepper to taste
- Optional: pine nuts for garnish
Cooking Instructions
- Cook the Pasta: Begin by boiling a large pot of salted water. Add the tallarines and cook according to package instructions until al dente, usually about 8-10 minutes. Once cooked, reserve a cup of pasta water, then drain and set aside.
- Prepare the Green Sauce: In a blender or food processor, combine the fresh spinach, basil leaves, crumbled feta cheese, heavy cream, olive oil, and minced garlic. Blend until smooth and creamy, adding a bit of the reserved pasta water if necessary to achieve the desired consistency.
- Combine Pasta and Sauce: In a large skillet over medium heat, combine the cooked tallarines with the green sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a little more reserved pasta water until the sauce reaches your preferred creaminess.
- Add Olives and Season: Stir in the sliced Kalamata olives and grated Parmesan cheese. Season with salt and pepper to taste. Heat through for about 2-3 minutes until everything is warmed and well combined.
- Serve: Serve the Tallarines Verdes hot, garnishing with extra crumbled feta and optional pine nuts for added texture and flavor.
Extra Tips
When preparing Tallarines Verdes With Feta and Olives, using fresh ingredients will elevate the dish’s flavor considerably. Opt for organic spinach and basil if possible.
Additionally, feel free to customize the dish by adding sautéed vegetables, such as bell peppers or zucchini, for extra nutrition and color.
Finally, if you prefer a bit of heat, consider adding a pinch of red pepper flakes to the sauce for a spicy kick!
Tallarines Verdes With Zucchini Noodles
Tallarines Verdes, a traditional Peruvian dish, is a delightful twist on the classic pasta dish, featuring a vibrant green sauce made from fresh basil, spinach, and cheese. In this version, we incorporate zucchini noodles, also known as “zoodles,” to create a healthier alternative that’s both gluten-free and low in carbohydrates.
This dish isn’t only a feast for the eyes but also packed with nutrients, making it a perfect meal for those looking to indulge without the guilt. The creamy, herbaceous sauce envelops the zucchini noodles beautifully, ensuring that every bite is bursting with flavor.
This recipe is simple to prepare and can be ready in under 30 minutes, making it ideal for weeknight dinners or special occasions. Whether you’re a seasoned cook or a beginner, this Tallarines Verdes with Zucchini Noodles is sure to impress your family and friends.
Ingredients (serving size: 4-6 people):
- 4 medium zucchinis
- 2 cups fresh spinach leaves
- 1 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/4 cup walnuts (or pine nuts)
- 1/4 cup heavy cream
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: cherry tomatoes for garnish
Cooking Instructions:
1. Prepare the Zucchini Noodles:
Using a spiralizer or a vegetable peeler, create long strands of zucchini noodles. If you prefer a less watery texture, sprinkle the zucchini noodles with a little salt and let them sit for about 10 minutes to draw out excess moisture.
Afterward, pat them dry with a paper towel.
2. Make the Green Sauce:
In a blender or food processor, combine the fresh spinach, basil, grated Parmesan cheese, walnuts, heavy cream, minced garlic, olive oil, and a pinch of salt and pepper. Blend until the mixture is smooth and creamy.
You may adjust the consistency by adding a little water if necessary.
3. Cook the Zucchini Noodles:
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the zucchini noodles and sauté for about 2-3 minutes, just until they’re tender but still hold their shape.
Avoid overcooking to prevent them from becoming mushy.
4. Combine the Noodles and Sauce:
Once the zucchini noodles are cooked, reduce the heat to low and pour the green sauce over them in the skillet. Gently toss the noodles to coat them evenly with the sauce.
Cook for another 1-2 minutes to warm the sauce through.
5. Serve and Garnish:
Transfer the Tallarines Verdes with Zucchini Noodles to a serving dish. If desired, garnish with halved cherry tomatoes and additional grated Parmesan cheese for an extra touch of flavor and presentation.
Extra Tips:
To enhance the flavor of your Tallarines Verdes, consider adding a squeeze of fresh lemon juice to the green sauce for a zesty kick.
You can also experiment with different nuts or cheese varieties, such as using feta or goat cheese for a unique twist. If you have leftovers, store the noodles and sauce separately to maintain the texture of the zucchini noodles when reheating.
Tallarines Verdes With Grilled Vegetables
Tallarines Verdes, a delicious Peruvian take on pasta, combines the rich flavors of green sauce made from fresh basil, spinach, and cheese with perfectly cooked noodles. This dish isn’t only vibrant in color but also packed with nutrition, thanks to the inclusion of greens.
To elevate this classic recipe, we’ll be adding grilled vegetables that provide a smoky flavor and extra texture, making it a wholesome meal for family or gatherings.
Grilling vegetables like bell peppers, zucchini, and eggplant adds layers of flavor that complement the creamy green sauce beautifully. Whether you’re hosting a dinner party or enjoying a casual family meal, Tallarines Verdes With Grilled Vegetables is sure to impress with its freshness and taste. Pair it with a light salad or some crusty bread for a complete dining experience.
Ingredients (Serves 4-6):
- 400g tallarines (spaghetti or fettuccine)
- 2 cups fresh spinach leaves
- 1 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/2 cup evaporated milk
- 1/4 cup walnuts (optional)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 medium zucchini, sliced
- 1 bell pepper, sliced (red or yellow)
- 1 small eggplant, sliced
- 2 cloves garlic, minced
- Juice of 1 lime
Cooking Instructions:
- Cook the Pasta: Begin by boiling a large pot of salted water. Once the water reaches a rolling boil, add the tallarines and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta and set aside.
- Grill the Vegetables: Preheat a grill or grill pan over medium-high heat. In a bowl, toss the zucchini, bell pepper, and eggplant with olive oil, salt, and pepper. Grill the vegetables for about 4-5 minutes on each side, or until they’re tender and have grill marks. Remove from the grill and set aside.
- Prepare the Green Sauce: In a blender, combine the fresh spinach, basil, grated Parmesan cheese, evaporated milk, walnuts (if using), minced garlic, lime juice, and some salt and pepper. Blend until smooth, adding a little reserved pasta water to thin out the sauce if needed.
- Combine Pasta and Sauce: In a large mixing bowl, combine the drained tallarines with the green sauce. Toss everything together until the pasta is well-coated with the sauce. If the sauce is too thick, add a bit more reserved pasta water until you achieve your desired consistency.
- Serve with Grilled Vegetables: To serve, plate the tallarines verdes and top with the grilled vegetables. You can also sprinkle additional grated Parmesan cheese and fresh basil on top for extra flavor.
Extra Tips:
For an added depth of flavor, consider marinating the vegetables in olive oil, balsamic vinegar, and herbs before grilling. This will infuse them with more taste.
Additionally, feel free to mix and match your favorite vegetables; asparagus, cherry tomatoes, or even mushrooms could be excellent choices.
Ultimately, if you prefer a spicier kick, adding a pinch of red pepper flakes to the green sauce can enhance the dish beautifully. Enjoy your cooking!
