Tallarines verdes is a popular Peruvian pasta dish characterized by its vibrant green color and rich flavor. The dish consists of pasta noodles typically tossed in a creamy pesto-like sauce made from blended herbs, cheese, nuts, and sometimes milk or cream. The sauce gets its green color from a generous amount of fresh spinach or basil, giving it a distinctive and appetizing appearance.

The exact ingredients can vary depending on the recipe and personal preferences, but common components of tallarines verdes may include:

1. Pasta Noodles: Usually spaghetti or linguine, although other pasta shapes can also be used.
2. Green Sauce: The sauce is the highlight of the dish and typically includes the following ingredients:
   • Fresh spinach or basil: These are the primary herbs that lend the sauce its green color and distinct flavor. Basil is more traditional, but spinach can also be used.
   • Garlic: Adds flavor and aroma to the sauce.
   • Cheese: Traditional recipes call for a salty cheese like queso fresco or Parmesan to add richness and depth of flavor.
   • Nuts: Often toasted pine nuts or walnuts are used to provide texture and nuttiness to the sauce.
   • Olive oil: Used as a base for blending the ingredients into a smooth sauce.
   • Milk or cream: Sometimes added to achieve a creamier consistency, although this can vary depending on the recipe.
3. Additional Ingredients: Some variations of tallarines verdes may include other ingredients such as:
   • Onions: Sautéed onions can add sweetness and depth to the sauce.
   • Aji amarillo (yellow chili pepper): Adds a subtle spicy kick and additional flavor depth, common in Peruvian cuisine.
   • Evaporated milk: Used to enhance creaminess in the sauce.
   • Salt and pepper: Seasonings to taste.