TALLARINES VERDES

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

Scale

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

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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/

TALLARINES VERDES

Ingredients

Instructions

Notes

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