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
Ingredients
- 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
Instructions
- 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.
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Peruvian recipes from abroad
This e-book contains my favourite Peruvian recipes developed from the point of view of an expat who learned to find her way with the ingredients that were available in her new home.
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