Tallarines Verdes con Milanesa de Carne

✨ A Story on a Plate

I made this a couple of days ago for my children. This dish is a bold hug from my Peruvian kitchen, fragrant basil, creamy queso fresco, sautéed onion, and crispy beef cutlet all tied together in a bowl of comfort. I grew up near the coast of Perú, and even when money was tight, dishes like this made you feel like you were dining like royalty. It’s my go-to when I want to impress or feel close to home.

🛒 Ingredients

🌿 For the Salsa Verde (Green Sauce):

• 1 bunch fresh spinach
• 1 large bunch fresh basil
• 1 small onion, chopped
• 2–3 cloves garlic
• ½ cup evaporated milk (or non-dairy if lactose intolerant, como yo)
• ½ cup queso fresco (or feta for a tangy substitute)
• ¼ cup toasted walnuts, pecans, or pinenuts
• Olive oil

Salt and pepper to taste

🍝 For the Pasta:

• 1 lb spaghetti or linguine (I use chickpeas pasta for added protein)
• Salted water for boiling

🥩 For the Milanesa de Carne:

• 4 thin beef cutlets (e.g., top round or milanesa cuts)
• 2 cloves garlic, crushed
• Salt and pepper
• 2 eggs, beaten
• Parsley picado small
• Breadcrumbs (panko or traditional)
• Oil for frying (vegetable or avocado oil)

🍳 Instructions

1. Make the Salsa Verde:

In a large skillet, add a drizzle of olive oil and sauté the onion and garlic until soft.

Add the spinach and basil just until wilted (don’t overcook!).

Transfer everything to a blender.

Add queso fresco, milk, nuts, salt and pepper. Blend until silky smooth.

Adjust consistency with more milk if needed. Taste and add salt to balance.

🥄 Note: Some Peruvian abuelas sauté the sauce again with a little olive oil after blending for more flavor, totally optional, but worth it!

2. Boil the Pasta:

Cook spaghetti in salted water until al dente. Drain and toss with a bit of olive oil.

3. Prep the Milanesa de Carne:

Mix the eggs, garlic, parsley, salt and pepper and let marinate the beef cutlets for 30 min. in the refrigerator.

Coat each piece in breadcrumbs and hammer them down slightly.

Fry in hot oil (medium-high heat) until golden brown and crispy on both sides.

Set on paper towels to drain.

4. Assemble:

Toss the cooked pasta in the warm green sauce until fully coated.

Serve with a crispy on top for drama.

💡 Tips from My Kitchen

Want it creamy? Add a spoonful of ricotta or avocado to the blender.

No queso fresco? Feta or even parmesan work in a pinch.

Swap beef for chicken milanesa or tofu for a vegetarian version.

This dish is great for meal prep; the sauce keeps 3 days in the fridge.

🥄 Why I Love It

There’s something magical about the contrast: vibrant green sauce meets golden crispy steak. This is not your basic pesto. This is Peruvian soul food, humble but elegant, nostalgic but fresh.