The traditional name for this dish is Tallarines Verdes which translates to green spaghetti. If you're Peruvian, you've likely had this dish many times in your life.
The first question we usually get is,
"What makes it Peruvian?"
It's the addition of Aji Amarillo; a uniquely Peruvian marinade paste. If you haven't purchased our Brasa tu Casa box, which includes Aji Amarillo, Aji Panca and eight other uniquely Peruvian chef-designed recipes, click here.
We are extraordinarily biased but please believe us when we say that this is a top three, all-time at-home pastas we've ever eaten in our lives. Also, the fact that it only takes 25 minutes to cook is an additional bonus.
But, don't let us tell you this. Try it out for yourself.
Prep time: 10 minutes
Cook time: 15 minutes
- 1 package Linguine
- ½ small red onion
- 3 Garlic cloves
- 1.5 tbsp Aji Amarillo
- 1 bag Spinach
- 75g Basil
- ¼ cup Whole milk
- 100g Queso fresco
- ¼ cup Grated parmesan
- 15g Butter
- 1 tablespoon Olive oil
- Pepper to taste
Sauce: Bring water to a boil and blanch spinach and basil for 20-30 seconds. Strain and add to a blender with onion, garlic, pepper, aji amarillo, queso fresco and milk. Season gently with salt and blend until smooth.
Pasta: Boil pasta, strain.
Combine: Place pasta, butter, olive oil and sauce into a pot and stir.
Plating & Garnish: Plate and garnish with fresh basil leaves and grated parmesan.
Last step: take a picture and share them with us at firstname.lastname@example.org or text 647-370-1433.