Noodle Passport | Peruvian Tallarines Verdes

By November 3, 2020January 19th, 2024Recipes

Tallarines Verdes is a Peruvian style noodle dish packed with greens! Green vegetables provide many vitamins and minerals that are amazing for the body. Garlic and basil will give a strong burst of flavor while the cheese adds creaminess and adds a savory flavor. Blend ingredients into a smooth sauce and cook extra green vegetables like broccoli and spinach to add to the pasta. This dish is tasty and extremely nutrient-dense.

Peruvian Tallarines Verdes
Makes 8 servings


Cooking Equipment Needed:

2 large pots
1 strainer
1 bowl
1 mixing spoon
1 saucepan



1 pound of whole wheat spaghetti
1 tablespoon of olive oil
4 cups of spinach leaves
1 cup of basil leaves
Ice (to cool spinach)
Add peas or broccoli
2 garlic cloves
1/2 cup of whole  milk
1 cup “queso fresco” in cubes
2 tablespoons of parmesan cheese
Salt and pepper to taste


  1. Bring a large pot of salted water to boil. Then add the spinach leaves and allow them to boil for 30 seconds. Using a strainer, remove them from the water and transfer immediately to an ice water bowl for a few seconds to preserve their green color.
  2. Add pasta to the boiling water and cook according to instructions or until al dente.
  3. Drain the excess water from the spinach and using a spoon or strainer place them directly into the blender with the cheese (both), milk, basil, garlic, milk and mix until you get a smooth sauce.
  4. Pour the sauce into a big saucepan at a very low temperature and add salt and pepper to taste. Drain the pasta and then mix it well with the sauce until all the pasta turns green.
  5. Garnish with basil and more “queso fresco” and serve.