South American Green Noodles (Tallarines Verdes)

Written by
Marian Blazes
Marian Blazes is a freelance writer and recipe developer with a passion for South American food. She wrote a cookbook focusing on the cuisine of Brazil.
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Marian Blazes
Updated 07/19/19
Tallarines Verdes - Pasta and Pesto

Henrik Freek / Getty Images
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
496 Calories
14g Fat
76g Carbs
19g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 496
% Daily Value*
Total Fat 14g 18%
Saturated Fat 6g 29%
Cholesterol 23mg 8%
Sodium 198mg 9%
Total Carbohydrate 76g 28%
Dietary Fiber 9g 32%
Protein 19g
Calcium 521mg 40%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

South American tallarines verdes (green noodles) have a green pasta sauce made with both spinach and basil, similar to a pesto sauce.

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.

Ingredients

  • 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

Steps to Make It

  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 the blender into the skillet and cook, stirring constantly, for 3 to 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.