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Peruvian Pesto

Updated on August 2, 2016

Quick and Easy Meals

On a recent hot and rainy Saturday in NYC, I decided to make a pasta dish from Peru - the country of my early childhood before settling in NY in 1985. Peruvians call this dish "Tallarines Verdes" in Spanish which translates to "Green Noodles". We call it green noodles because the creamy pesto sauce makes the noodles green.

I wanted to share this dish with my friends (all non-Peruvian) so they could get a little taste of Peruvian cuisine outside of the typical rotisserie chicken places you see all over NY. I was a little bit hesitant when I initially came up with the idea because a hot pasta dish isn't always the best thing to bring for a BBQ - at least that's was my initial thought. Fortunately, the dish is so tasty that it didn't matter much and complimented very well with everything else.

The difference between this Peruvian pesto dish and the ones you see in many Italian restaurants is that we make the sauce with feta cheese and basil. These two ingredients blend very well together and give it an excellent flavor. Everyone at the BBQ who tried it agreed. They all loved it. I could see their facial expressions, they genuinely liked it.

I highly recommend Tallarines Verdes. It was my favorite dish growing up and still is. Hope you enjoy as well!


  • 1 LB. Box of Rigatoni (Or any type of Pasta)
  • 5 Oz. of Baby Spinach
  • 1 4Oz. Pack of Fresh Basil (Usually found in any Supermarket)
  • 1 12 Oz. can of Evaporated Milk
  • 3/4 lb. of Feta Cheese (From the Deli section in any Supermarket)
  • 1 Teaspoon of Garlic Powder
  1. Boil the Rigatoni or any type of Pasta in the same as any other type of dish
  2. Blend all other ingredients using a blender to make the Pesto sauce
  3. Once the pasta is ready pour the Pesto on to the Pasta and serve

Tallarines Verdes


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