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  • Dinner

    Peruvian Green Spaghetti 

We are in our international chef era and we want you to dive with us into the vibrant flavors of Peru with this Green Tallarines (Green Spaghetti) recipe! Impress your loved ones with this dish that combines fresh spinach, basil, and creamy queso fresco with a rich milk base to create a deliciously smooth sauce that pairs perfectly with fettuccine. The milk not only adds creaminess but also enhances the nutritional value, making this a wholesome meal. Enjoy the taste of Peruvian cuisine right at home, thanks to the magic of milk!

  • 10



  • 2 cups of spinach
  • 1 cup of basil
  • 1/2 cup of queso fresco
  • 1/2 cup of milk
  • 1/4 cup of olive oil
  • 1 garlic clove
  • Salt and pepper to taste
  • Cherry Tomatoes 
  • Parmesan cheese
  • 14 oz of fettuccine


  1. Cook the fettuccine according to the package instructions. Drain and set aside.
  2. In a blender, combine the spinach, basil, queso fresco, milk, olive oil, and garlic clove. Blend until smooth.
  3. Pour the blended sauce into a large pan and heat over medium heat until it starts to simmer.
  4. Season with salt and pepper to taste.
  5. Add the cooked fettuccine to the pan and toss until the pasta is evenly coated with the sauce.
  6. Garnish with the cherry tomatoes and Parmesan cheese.