A jazzed up version of my favorite Cashew Pasta recipe, with Wild Foraged Pesto and seasonal Spring Veggies. It's the perfect balance of being warm + hearty while still fresh + light. I like serving with spring greens topped with a light balsamic dressing made with EVOO, Balsamic, Dijon Mustard and Reishi Honey!
Ingredients for 4 servings:
1 Cup Raw Cashews
1 White or Sweet Onion, diced
5 Cloves Garlic
3 TBSP Olive Oil
Pasta of choice
2 + TBSP Nutritional Yeast (I like Braggs)
Salt/Pepper to taste
2 tbsp Wild Ramps Pesto
10 Asparagus Spears
1/2 can Artichokes
1/2 cup Green Peas
1. Preheat oven to 350 degrees. Place Asparagus Spears on baking sheet, drizzle with Olive Oil, Salt and Pepper. (can also use Ghee!) Roast for 20 minutes until tender but still a bit firm. Cut into bite sized pieces once cooled.
2. Place Raw Cashews in a small bowl and cover with hot water and 1 tsp veggie bouillon. Let sit at least 30 minutes. Or use cold water and let sit overnight/during the day while at work.
3. Heat Olive Oil in pan, add diced onion, let cook 4-5 minutes. Add garlic and continue cooking until onions are translucent.
4. Cook pasta. I like using gluten free rice pasta but you can use wheat or spiralized veggie noodles.
5. Pour Cashew/water mixure (don't strain) and sauteed onions into a blender. Add 2-3 tablespoons Pesto. Blend until smooth.
6. Steam peas on the stovetop. (try to avoid using a microwave!)
7. Using the same pan as you sauteed the onion mixture in, add quartered artichoke hearts to olive oil on high heat and cook until sides are slightly crispy.
8. Add strained pasta, veggies, and blended sauce to pan. Sprinkle in salt, pepper, and nutritional yeast, allow sauce to thicken.
9. I topped mine with edible flowers from my CSA box but this would also be great topped with toasted Pine Nuts! ENJOY!