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)

Pesto Instructions:

• Place peas in a small pot and fill with water to cover
• Bring to a boil, reduce heat to a simmer and cook until peas are tender
• While the peas cook, make an ice bath by adding water and ice cubes to a bowl
• When peas are done cooking, remove them from the pot (reserve the cooking water for later) and transfer them to the ice bath
• PROTIP: This stops the cooking process and will help retain a bright green color
• 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

Pasta Instructions:

• Cook your favorite pasta per package instructions
• Drain from water once finished and place in large bowl
• Add 1 cup of pesto (or your desired amount), toss
• Add extra 1 cup of cooked peas and Parmesan, toss
• Garnish with basil, red pepper chili flakes, and more Parmesan, if desired