Tallarines Verdes

Name: Tallarines Verdes
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 400 g spaghetti; 1 handful basil spinach pesto; 80 g cheese; 1 tbsp oil; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 pasta

Tallarines Verdes is a perfect blend of Italian heritage and Peruvian soul, a dish that reflects the migration of flavors across continents. Born in the kitchens of Italian immigrants in Peru, it's a staple that graces the table during family dinners, where the laughter is as abundant as the pasta. The dish is as much about the art of cooking as it is about the love shared around the table.

The result is a vibrant green pasta, silky and rich from a handful of basil spinach pesto, generously embraced by the warmth of melted cheese. Each strand of spaghetti carries the lush, earthy notes of the herbs, mingled with the salty tang of fine sea salt. The oil adds a luscious sheen, ensuring every bite is a celebration of simple yet bold flavors.

Ingredients

400 gspaghetti
1 handfulbasil spinach pesto
80 gcheese
1 tbspoil
to tastefine sea salt

Method

Start by bringing a large pot of water to a boil. Add a generous pinch of fine sea salt to the water, which will season the spaghetti as it cooks. Once the water is boiling, add 400 g of spaghetti and cook until al dente, stirring occasionally to prevent sticking. The pasta should be tender but still have a slight bite when you taste it.
While the pasta is cooking, prepare the sauce. In a large skillet, heat 1 tablespoon of oil over medium heat. Add the basil spinach pesto and cook gently, stirring occasionally, until it becomes fragrant and slightly thickened. This should take about 3-4 minutes, and the sauce should have a vibrant green color.
Once the pesto is ready, reduce the heat to low and add 80 g of cheese, stirring until it melts completely into the sauce. The cheese will add creaminess and depth to the pesto, creating a smooth and cohesive sauce. If the sauce seems too thick, you can add a splash of the pasta cooking water to reach your desired consistency.
When the spaghetti is al dente, drain it, reserving a small cup of the cooking water. Add the drained spaghetti directly to the skillet with the pesto sauce. Toss the spaghetti in the sauce until each strand is well-coated and the sauce clings to the pasta. If needed, use the reserved pasta water to adjust the sauce's thickness.
Taste the pasta and adjust the seasoning with fine sea salt if necessary. The dish should have a balanced flavor, with the salt enhancing the freshness of the basil and spinach. Serve immediately, ensuring the pasta is hot and the sauce is evenly distributed. Enjoy this Peruvian take on a classic Italian dish with family and friends.