How to make Tallarines Verdes

Why cooks start here

Tallarines Verdes is cooked the way Italian-Peruvian cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a peruvian family cook actually puts it on the table.

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.