Tallarines verdes
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Recipe: Tallarines verdes (Peruvian pesto pasta)

This is a revised version of the tallarines verdes recipe I posted several years ago. What’s the difference? This recipe is closer to my aunties’ recipe and features gluten-free pasta.

Like tallarines blancos, this dish was in rotation at my aunties’. The difference is that for a long period of time I didn’t like the pesto sauce but loved the white sauce. My uncle was the opposite, so on pasta day only one of us was happy. Obviously, I grew out of my pesto aversion and now love it.

Once again, I didn’t get to ask my auntie Sumi for the original recipe before she passed away. I have tweaked the current family recipe to approximate the taste I remember. My aunties used penne, I used fusilli because I think this shape works better with pesto.

Tallarines verdes

Tallarines verdes

This is my aunties' version of the Peruvian-Italian version of pesto pasta.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Cuisine Italian, Peruvian


  • 250 g gluten-free pasta, preferably fusilli (I used San Remo pulse pasta)
  • 1 cup basil leaves
  • 1 cup English or baby spinach
  • 75 g queso fresco or feta cheese (I used goat's feta)
  • 2 tbsp grated Parmesan
  • salt and pepper


  • Cook pasta according to pack instructions. Drain, reserving some of the cooking water.
  • Process or blend basil, spinach and cheeses, adding a few tablespoons of the reserved cooking water to achieved desired thickness. Season to taste.
  • Return pasta to pot, coat with sauce (heat a bit if needed) and serve with a side salad.
Keyword basil, gluten free, main, pasta, Peruvian cuisine, Peruvian food, pesto

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