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Tallarines Verdes - Green Noodles with Spinach Pesto


Tallarines Verdes - Green Noodles with Spinach Pesto

Tallarines Verdes - Green Noodles with Spinach Pesto

Marian Blazes
Tallarines verdes (green noodles) have a pesto-like sauce made from both spinach and basil. The sauce also has lots of queso fresco cheese, and is creamier than traditional pesto sauce. Serve these delicious noodles as a main course (with boiled yellow potatoes and green beans), or as a side dish to accompany steak or chicken.

Yield: Serves 4-6.


  • 1 pound pasta (spaghetti, fettuccine, or linguine)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 large bunch washed spinach (about 3 cups leaves. packed)
  • 1 cup basil leaves, washed
  • 1/2 cup milk
  • 1/2 cup queso fresco cheese
  • 2 tablespoons butter
  • Salt and pepper to taste


  1. Sauté the onion and garlic in the olive oil over medium heat until soft and fragrant. Remove from heat and set aside.

  2. While onions are cooking, add spinach and basil leaves to a blender with the milk and process (working in batches if necessary) until smooth.

  3. Add cooked onions and garlic to the blender with the cheese and process, adding a little more milk if necessary, until you have a smooth mixture.

  4. Bring a large pot of salted water to a boil.

  5. Melt butter in the skillet that cooked the onions. Pour sauce from blender into the skillet and cook, stirring constantly, for 3-4 minutes, until sauce is heated through and smooth. Keep sauce warm.

  6. Add pasta to the boiling water and cook according to directions. Drain well and toss pasta with the sauce. Serve warm.

Serves 4-6 people.

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