Around 1872 about 13000 Italian citizens came to Peru. They were good merchants and quickly established their businesses focused on gastronomy.
One of the characteristics dishes was pesto spaghetti, but at that time it was not possible to find all the ingredients to prepare it.
This difficulty did not prevent the Italians from enjoying one of their favourite dishes and looked for alternatives, these alternatives were: the pecans instead of the typical walnut used in Italy, the Andes cheese instead of the parmesan cheese and also added milk that in the original recipe did not exist. In this way the Tallarines Verdes were born.
- 500g Nnova Rice Spaghetti or Vermicelli
- 1 cup of basil
- ½ cup of spinach
- 200g grated cheese or any vegetarian alternative
- 1 chopped onion
- 5 garlic cloves, finally chopped
- 100g of pecans
- 50g grated parmesan or any vegetarian alternative
- 1 cup of evaporated milk or rice milk
- Salt and pepper
- Olive oil
- Blend the basil, spinach, grated cheese, pecans and evaporated milk and blend until obtain a uniform cream.
- In a pan add olive oil and sauté the onions and garlic and cook until they begin to soften, about 5 minutes.
- Add the pesto, mix well and cook for around 20 minutes and add salt and pepper.
- Boil the spaghetti in a large pan according to pack instructions.
- Serve the spaghetti al dente, add the pesto, mix well and sprinkle with parmesan cheese.