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.