TALLARINES VERDES
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Tallarines Verdes is Peru’s version of pesto pasta, which uses culantro in place of basil. The original boasts richness from local farmer’s cheese or parmesan and condensed milk, usually served alongside some type cutlet and (we are guessing) ice cold beer! That said we take a hard left and make this dish with easy-to-find ingredients that still offers full flavor and comfort like mamita used to make.
- Cook Time: 15 min
- Total Time: 15 minutes
- Yield: 2 servings 1x
Ingredients
for the sauce
- 12 large jalapeños, seeded and deveined
- 1 C plant-based mayo
- 10 culantro sprigs (if you cannot find, 20 cilantro sprigs will work as a sub)
- 7 parsley sprigs
- 1/4 C white vinegar
- 1 T onion powder
- 1/2 t salt
- 3 large garlic cloves
- 1/2 large avocado
to serve
- 2 servings of your favorite pasta (180 grams), cooked according to package instructions
- arugula, to taste
Instructions
to make the sauce
- Blend all sauce ingredients in a blender until it’s smooth and resembles Nickelodeon slime.
to serve
- Mix one cup of sauce with the pasta and add in the desired amount of fresh arugula. Serve immediately.
Notes
- This recipe will yield approximately 2 1/2 cups of sauce, which is enough for 375 grams (or 4 servings) of dry pasta but who are we to tell you how much sauce to use. If you have any sauce left over, it’s great on everything and anything, except dessert or your skin.
- The type of mayo you use will determine the thickness of the sauce. Adding additional avocado or a few raw cashews will bring it up to snuff if your sauce is watery.
Find it online: https://wickedkitchen.com/tallarines-verdes/