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 (Peruvian pesto pasta)
Yield: 2-3 servings
- 1 (250g) pack gluten-free pasta, preferably fusilli (I used San Remo pulse pasta)
- 1 cup basil leaves
- 1 cup English or baby spinach
- 75g 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, cheese and parmesan, 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.