Make the Sauce

• Saute the onion and garlic in 1 tablespoon olive oil, on medium heat until translucent. Be sure to stir occasionally so it doesn’t burn. When the onions are done, add the spinach and cook just until wilted.
• Transfer the cooked spinach and onion to a blender. Add the basil, rest of the oil, garlic, milk, cheese, pecans, salt and pepper. Blend well, taste and add salt and pepper to taste. Set aside until pasta is ready.

Make Pasta and Veggies

• Heat a large pot of salted water to boil. When boiling, add noodles and cook until al dente.
• At the same time, heat another medium pot of boiling water to blanch the green veggies. When the water is boiling, add the veggies and cook for one minute. At the end of one minute, plunge the veggies into cold water to stop the cooking process.

Put it all together

• When the pasta is ready, drain well. In the same pot the pasta cooked, heat the sauce and half the vegetables on medium heat. Stir occasionally.
• When sauce is heated add the pasta and toss to coat the noodles. Serve up and add the remaining vegetables on top.

Tips

• For maximum authentic presentation, serve up your Peruvian green spaghetti with linguine noodles and don’t forget to add some hot sauce, Peruvians like it spicy!
• Full fat canned coconut milk is the best option for a creamier sauce. Other plant-based milks may work, but the sauce might not be quite as creamy and missing a bit of the fatty mouth feel.
• Use fresh spinach. Frozen spinach may seem like an easy shortcut you can take when making tallarines verdes, but honestly the fresh spinach is less work and tastes better too!

• Place the chicken tenders in a large bowl. Add the buttermilk, hot sauce, and salt. Mix to thoroughly combine.
• While the chicken is marinating whisk together the coating ingredients in a medium bowl. Set aside.
• To make the dressing, whisk together all the dry ingredients (chives, parsley, onion powder, garlic powder, salt, and pepper) in a small bowl. Add the mayonnaise, sour cream, milk if needed, and dash of hot sauce if using. Adjust seasonings. Store tightly covered in refrigerator.
• Dip each chicken tender in the coating and place on a parchment-lined baking sheet. Allow tenders to sit for 10 minutes so coating has a change to moisten.
• Meanwhile cut carrots and celery into 4-inch sticks and heat the oil in a deep saute pan over medium heat. When hot place as many tenders as will fit in the pan without crowding. Fry for several minutes per side until golden brown and remove to a cooling rack. Continue until all tenders are cooked. Note: Skim oil a couple of times during cooking to keep the oil clear. Serve warm or refrigerate after cooling completely.