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Recipe: Tallarines Verdes

2 persons / 10min preparation 


This is a Peruvian Italian fusion dish, brought by boat in the 19th century to Peru. When you make more, put the sauce in a jar and cover with olive oil. You can maintain this for appr. 3 weeks in the fridge. 

  • 50gr basil leaves
  • 25gr spinach
  • 1 hand full of broad beans
  • 30gr parmesan cheese
  • 30gr pecorino cheese
  • 25gr pine nuts
  • 2 garlic cloves
  • 70ml basic olive oil
  • a bit of salt and black ground pepper
  • spaghettini (my favourite is de Cecco nr11) or spaghetti
  1. Boil the pasta till al dente around 10min on medium fire
  2. Put everything in the food processor and when it is a fluid pasta, add enough black ground pepper and salt to taste
  3. Mix the spaghettini and pesto and serve!