Tallarines Verdes Recipe

Name: Tallarines Verdes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil, divided; 1/4 cup diced red onion (from 1 small onion); 5 ounces fresh baby spinach; 1 cup packed fresh basil leaves (about 1 1/4 oz.), plus more for garnish; 2 1/2 ounces queso fresco (fresh Mexican cheese), crumbled (about 1/2 cup), plus more for garnish; 1/4 cup evaporated milk; 1/4 cup toasted walnuts, chopped; 1 garlic clove, chopped; 1 1/2 teaspoons fresh lime juice (from 1 lime); 3/4 teaspoon kosher salt; 1/4 teaspoon black pepper; 12 ounces uncooked spaghetti

Servings: persons

3 tablespoons olive oil, divided
1/4 cup diced red onion (from 1 small onion)
5 ounces fresh baby spinach
1 cup packed fresh basil leaves (about 1 1/4 oz.), plus more for garnish
2 1/2 ounces queso fresco (fresh Mexican cheese), crumbled (about 1/2 cup), plus more for garnish
1/4 cup evaporated milk
1/4 cup toasted walnuts, chopped
1 garlic clove, chopped
1 1/2 teaspoons fresh lime juice (from 1 lime)
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
12 ounces uncooked spaghetti

1
Heat 1 tablespoon of the oil in a small skillet over medium. Add onion; cook, stirring occasionally, until tender, about 4 minutes. Transfer onion to a food processor; cool slightly.
2
Bring a large pot of salted water to a boil over high. Add spinach and basil; cook just until wilted, about 30 seconds. Using a slotted spoon, transfer spinach and basil to a fine wire-mesh strainer; cool slightly, about 5 minutes. Add spinach and basil, queso fresco, milk, walnuts, garlic, lime juice, salt, pepper, and remaining 2 tablespoons oil to food processor. Process until smooth, about 1 minute.
3
Cook spaghetti in salted water according to package directions. Drain, reserving 1/2 cup cooking water. Toss spaghetti with spinach mixture, adding cooking water, 2 tablespoons at a time, until desired consistency is reached. Garnish with additional basil and queso fresco.

222

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons olive oil, divided, 1/4 cup diced red onion (from 1 small onion), 5 ounces fresh baby spinach, 1 cup packed fresh basil leaves (about 1 1/4 oz.), plus more for garnish, and more.

Yes, Tallarines Verdes falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tallarines Verdes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions