The Culinary Trip around the World stops in Peru.
According to the Peruvian ministry of tourism, 40% of tourists came for the food to the South American country.
But what is typical Peruvian? Without thinking I’d say Ceviche, potato and mice dishes and I heard something about guinea pigs… But Travelandlipsticks is a vegetarian friendly website so, this won’t happen.
After researching more about the food I found their love for Tallarin Verde.
Tallarin Verde is a sauce made of spinach and basil, similar to a pesto. The cream cheese makes it creamy and filling.
Freshly made the sauce is a dream. Colour and flavour are full and intense. Spinach, garlic and the hot jalapeño are a fine combination. And such a sauce is a good match to noodles.
The dish reminds me of Italy, which it is. Italian immigrants brought a similar recipe to Peru. The locals adopted it, made some tweaks, made it more Peruvian.
They also like to eat it with potatoes and beans.
But listen, noodle lovers. Stop everything, put on your apron and get ready to cook. This recipe is a winner.
250 g noodles
250 g fresh spinach
bunch of basil
150 ml milk
100 g cream cheese
juice of a lime
1/4 tsp salt
1/4 tsp cumin
1 clove of garlic
pinch of pepper and paprika
Cook noodles according to instruction.
Meanwhile add all the other ingredients in a blender and mix until you get a nice puree.
Then put the sauce into a pot and let it cook for five minutes.
If you like mix noodles and sauce like in Peru. Personally, I like to keep it separate and portion it as preferred.
Try with a little bit of Parmesan, it´s so good!
- 250 g noodles
- 250 g fresh spinach
- bunch of basil
- 150 ml milk
- 100 g cream cheese
- juice of a lime
- 1/4 tsp salt
- 1/4 tsp cumin
- 1 clove of garlic
- pinch of pepper and paprika
- 1 jalapeño
- Cook noodles according to instruction.
- Meanwhile add all the other ingredients in a blender and mix until you get a nice puree.
- Then put the sauce into a pot and let it cook for five minutes.
- If you like mix noodles and sauce like in Peru. Personally, I like to keep it separate and portion it as preferred.
- Try with a little bit of Parmesan, it´s so good!