Peruvian Tallarines Verdes: Basil and Spinach Pasta

For the Green Sauce:

• 2 cups fresh basil leaves, packed
• 1 cup fresh spinach leaves, packed
• ½ cup queso fresco, crumbled
• ¼ cup walnuts, toasted
• 3 garlic cloves
• ½ cup milk, whole milk or unsweetened almond milk work well
• ¼ cup olive oil
• ½ tsp kosher salt, plus more to taste
• ½ tsp black pepper

For the Pasta:

• 1 pound spaghetti or linguine
• 1 tbsp kosher salt, for pasta water
• ½ cup reserved pasta water

For the Pan-Seared Steak (optional):

• 1½ pounds bistec or thin-cut sirloin steaks
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tbsp neutral oil
• 1 tbsp unsalted butter
• 2 garlic cloves, smashed

For Serving:

• Fresh finely grated Parmesan, for finishing

• Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water; you will use a splash at a time to loosen the sauce. Drain the pasta and set aside.
• While the pasta cooks, prepare the green sauce. In a blender combine the basil, spinach, crumbled queso fresco, toasted walnuts, garlic, and milk. Blend on high until completely smooth and a vivid green. With the blender running, stream in the olive oil slowly to emulsify the sauce until it feels silky. Season with the kosher salt and black pepper, then taste and adjust seasoning as needed.
• If you are making the steak, season both sides generously with salt and pepper and allow the meat to come to room temperature for about 10 minutes. This helps the steak sear evenly.
• Heat the neutral oil in a large cast-iron or heavy-bottomed skillet over high heat until it is very hot. Add the steaks and sear undisturbed for 2–3 minutes to develop a deep crust. Flip and sear the other side for 2 minutes more, or until the steaks reach your preferred doneness.
• Reduce the heat slightly, add the butter and smashed garlic to the pan, and continuously baste the steaks with the melting butter for about 1 minute as it foams and flavors the meat. Transfer the steaks to a cutting board and let them rest for at least 5 minutes before slicing thinly against the grain.
• In a separate skillet over medium-low heat, pour the green sauce into the pan and warm it gently for 2–3 minutes while stirring constantly. Avoid boiling: high heat will dull the bright green color and can make the basil taste bitter.
• Add the drained pasta directly to the skillet and toss vigorously to coat every strand in the sauce. Add reserved pasta water a splash at a time while tossing until the sauce reaches a silky, glossy consistency that clings to the pasta.
• Transfer the pasta to a large serving platter. If using steak, fan the thinly sliced steak over the top. Finish with a generous grating of fresh Parmesan and serve immediately while hot.

• Toast the walnuts before blending. Toasting brings out oils and adds a warm, nutty depth that makes the sauce richer and more complex.
• Warm the green sauce gently—do not boil. High heat will change the basil’s flavor and make the sauce lose its bright color.
• Reserve more pasta water than you think you need. The starchy water helps the sauce become silky and cling to the pasta rather than separating.
• Let the steak rest for at least 5 minutes before slicing so the juices redistribute and the meat remains juicy when served.
• Variations: If you don’t have queso fresco, try a mild crumbly cheese such as farmer’s cheese or a small amount of ricotta salata to keep the bright, slightly tangy profile. For nut substitutions, toasted almonds or pecans work well if walnuts are unavailable.
• Make-ahead and storage: You can prepare the green sauce a day ahead and keep it chilled in an airtight container. Rewarm gently before tossing with pasta. Leftover pasta keeps well for 2–3 days in the refrigerator—reheat gently on the stovetop with a splash of water or milk to restore creaminess.
• Serving suggestions: This dish pairs nicely with a simple green salad and a crisp, acidic side to cut through the richness. Garnish with extra crumbled queso fresco or a drizzle of extra-virgin olive oil if desired.