Tallarines Verdes (Green Noodles)

white plate with noodles with a green pesto like sauce with a fork wound into them.

Servings

Maya Feller, MS, RD, CDN of Brooklyn-based Maya Feller Nutrition is a registered dietitian nutritionist, nationally recognized nutrition expert, and author of Eating from Our Roots: 80+ Healthy Home-Cooked Favorites from Cultures Around the World (goop Press), (January 24, 2023). This recipe is reprinted with permission.

These Peruvian green noodles are a take on Italian pesto, but this version is made with basil, spinach, and queso fresco. This delectable dish was the result of Italian migration from Liguria; in Peru, pesto transformed into a new dish that reflected the local foodways.

Ingredients

3 cups fresh basil leaves

2 cups baby spinach

½ cup fresh mint

½ cup Walnuts, Raw & Unsalted

¾ cup Extra Virgin Olive Oil, Organic

2 small garlic cloves

½ cup queso fresco

1 package package of linguine, whole wheat, chickpea, or

Quinoa Spaghetti Pasta, Organic

Directions

In a food processor, place the basil, spinach, mint, walnuts, olive oil, and garlic and blend for about 2 minutes, or until finely chopped and well combined.
Transfer the pesto mixture to a small bowl and add the queso fresco, mixing well.
Cook the pasta according to the package instructions, drain and dress with pesto. To serve, plate the pasta and enjoy!

Prep Tip: The pesto can be made ahead of time and stored for up to 2 days in the refrigerator until ready to use.