The origin of Peruvian pesto, or tallarines verdes, dates to the 19th century, when a wave of Italian immigrants settled in Peru. Many came from Genoa—the birthplace of pesto—and they adapted the recipe to the available ingredients. A shocking amount of spinach replaces the basil, and crumbled queso fresco supplements (and sometimes entirely replaces) salty Parmesan cheese. “It became a kind of dialogue or maybe a love story” between two worlds, says Gastón Acurio, Peruvian culinary star, founder of the La Mar restaurants, and champion of his country’s food. For bright color and fresh flavor, we pureed ¾ pound of spinach for this pesto, along with onion and garlic. A quick simmer in a skillet took the raw edge off the onion and spinach, giving a depth and complexity lacking in traditional raw Italian pestos. Once the sauce thickened, we added reserved pasta cooking water, followed by undercooked pasta. The starch-infused water gave the pesto body, and the pasta finished cooking in the sauce, absorbing more of its flavor.