BY CHEF KATIE MIST

Cashew Pea Pesto Pasta

Nothing is more delicious than a rich, creamy pesto pasta. This Cashew Pea Pesto Pasta is a versatile way to integrate protein, fiber, vitamins and minerals. Peas are a powerful little legume and contain magnesium, B vitamins, along with vitamins K, A and C. And, did we mention that the cashew butter and peas are packed with oh-so-important protein. Don't be deceived by this recipes simplicity, your entire family will love it! It's perfect for those evenings when you're not inspired to cook, but your body is craving something delicious. This pesto recipe makes 2 cups. Depending on your pasta-to-pesto ratio preferences, you could have about a cup extra. It's perfect as a dip for veggies or spooned over a grilled salmon. Place in sealed contain and refrigerate. The pesto will keep for 3 days refrigerated.

Cook Time: n/a | Prep time: 5 minutes | Serves/Serving: n/a

Ingredients

• 16 oz, pasta (penne, cavatappi or orecchiette)

• 3 cups frozen peas (fresh would also be amazing here when in season)

• 15 large basil leaves, plus a few extra for garnish

• 1 tablespoon olive oil, plus extra to drizzle on pasta

• 2 cloves garlic

• 3 tablespoons unsweetened cashew nut butter (substitute with almond or sunflower butter)

• Salt and pepper to taste

• 1/4 cup Parmesan cheese (optional)

• Red pepper chili flakes (optional)

Instructions

1. Place peas in a small pot and fill with water to cover

2. Bring to a boil, reduce heat to a simmer and cook until peas are tender

3. While the peas cook, make an ice bath by adding water and ice cubes to a bowl

4. When peas are done cooking, remove them from the pot (reserve the cooking water for later) and transfer them to the ice bath

5. PROTIP: This stops the cooking process and will help retain a bright green color

6. Add all of the ingredients to a food processor and blend until silky smooth, adding the cooking liquid slowly until it’s the desired consistency

7. Cook your favorite pasta per package instructions

8. Drain from water once finished and place in large bowl

9. Add 1 cup of pesto (or your desired amount), toss

10. Add extra 1 cup of cooked peas and Parmesan, toss

11. Garnish with basil, red pepper chili flakes, and more Parmesan, if desired

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