CASHEW KALE PESTO PASTA
3 large zucchinis for spiraling into noodles (you can also use spaghetti noodles)
1 cup baby tomatoes
1 cup frozen peas, thawed
2/3 cup raw cashews
1 handful fresh basil
1 handful fresh kale leaves
2 lemons worth of juice
1 heavy sprinkle of nutritional yeast
2 tsp minced garlic
2/3 cup olive oil
A dash of salt
Start by spiralizing your zucchini noodles. Chop both ends off and either use a spiralizer or a vegetable peeler to create vegetable noodles. Next, wash and slice the baby tomatoes in half, lengthwise, and thaw out your frozen peas. Put all veggie ingredients in large bowl and set aside.
For the pesto, just put the cashews and the remaining ingredients through sea salt into a blender or food processor and blend for about a minute, or until smooth. Add the pesto on top of the pasta. You might have extra pesto depending on how much you’d like in your pasta. Just store whatever remains in an airtight container in the fridge for up to 5 days.
3 large zucchinis for spiraling into noodles (you can also use spaghetti noodles)
1 cup baby tomatoes
1 cup frozen peas, thawed
2/3 cup raw cashews
1 handful fresh basil
1 handful fresh kale leaves
2 lemons worth of juice
1 heavy sprinkle of nutritional yeast
2 tsp minced garlic
2/3 cup olive oil
A dash of salt
Start by spiralizing your zucchini noodles. Chop both ends off and either use a spiralizer or a vegetable peeler to create vegetable noodles. Next, wash and slice the baby tomatoes in half, lengthwise, and thaw out your frozen peas. Put all veggie ingredients in large bowl and set aside.
For the pesto, just put the cashews and the remaining ingredients through sea salt into a blender or food processor and blend for about a minute, or until smooth. Add the pesto on top of the pasta. You might have extra pesto depending on how much you’d like in your pasta. Just store whatever remains in an airtight container in the fridge for up to 5 days.
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