So simple, yet so satisfying; this creamy, savory, cashew and basil pesto pasta is as refreshing as it is comforting. It is fantastic as a weeknight meal at home or to share with excitement for an event!

Basil & Cashew Pesto Pasta

I N G R E D I E NT S :

• 2 cups Organic Raw Cashews

• 1 cups boiling water

• 1 lb. linguine

• 2 cups pasta water

• 3 tablespoons nutritional yeast

• 1 large lemon

• 3 cloves garlic

• 2 loose cups basil leaves

• Salt and pepper to taste

M E T H O D :

1. Place cashews in a medium bowl and pour the boiling water on top. Allow to soak while cooking the pasta. (Or soak overnight in the fridge with room temperature water for maximum nutrient retention.)

2. Cook linguine in salted water according to instructions. Reserve 2 cups of pasta water before straining.

3. When ready, transfer the pasta water, bowl of soaked cashews and water, as well as the nutritional yeast to a blender or food processor.

4. Zest and juice the lemon, then add the garlic and basil. Blend until smooth and consistent.

5. Season to preference then transfer the mixture over the linguine.’

6. Stir to coat and combine. (Optional: Garnish with toasted nuts, grilled vegetables and extra basil leaves.) Enjoy!