• Heat pot over medium heat
• Add oil, swirling to coat pan
• Add rice and toast until fragrant, shaking pan occasionally, around 5 minutes
• Add broth, water, and salt
• Bring to a boil
• Reduce to low and simmer with lid on
• Simmer until water has been absorbed, about 40-45 minutes
• Remove from heat, keep lid on, and let rice sit 19 minutes
• Remove lid and fluff with fork
• Fold in parsley

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!