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Photography by Christine Han

Dietitian Maya Feller knows a thing or two about cultural cuisine. In fact, she wrote a whole book about it!

“Eating From Our Roots: 80+ Healthy Home-Cooked Favorites From Cultures Around the World” is Feller’s latest contribution to cooking canon. It’s a global culinary journey spotlighting heritage dishes embraced by diverse cultures that now call the United States home.

Want to get a sneak peek of what the cookbook has to offer? Check out this delicious Peruvian take on pesto and linguine with invigorating mint and creamy queso fresco.


Tallarines Verdes: Peruvian Linguine and Pesto

Serves 8



Cook Time: 15min

Prep Time: 5min

About this recipe:

These Peruvian green noodles are a take on Italian pesto, but this version is made with basil, spinach, and queso fresco. This delectable dish was the result of Italian migration from Liguria; in Peru, pesto transformed into a new dish that reflected the local foodways.

Maya's Prep Tip:

The pesto can be made ahead of time and stored for up to 2 days in the refrigerator until ready to use.

  1. Add the basil, spinach, mint, walnuts, olive oil, and garlic to a food processor.
  2. Blend for about 2 minutes, or until finely chopped and well combined.
  3. Transfer the pesto mixture to a small bowl and add the queso fresco, mixing well.
  4. Cook the linguine according to the package instructions.
  5. Drain the pasta, and dress with pesto.
  6. To serve, plate the pasta and enjoy!