Tuesday, November 11, 2014

Vegan Cashew Pesto with Pasta

Source: yogajournal.com

14 ounces whole wheat pasta, such as shells, penne, or spaghetti
1/2 cup cashews
4 cups chopped spinach or kale
1/2 cup parsley
1/4 cup basil leaves
6 tablespoons extra virgin olive oil
2 garlic cloves, cut in half
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1. Prepare the pasta according to the package instructions, reserving 1/2 cup of the cooking liquid. Set aside.
2. Place the cashews, spinach or kale, parsley, olive oil, garlic, balsamic, and salt in a blender along with the reserved pasta water. Blend until a chunky pesto forms. Toss with pasta and serve immediately.

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