This hearty pasta is warming, nourishing and loaded with fiber. I love to make this in the spring when the asparagus is in season and fresh. It’s a good transition dish for when switching form the cold winter months in into the early and chilly months of spring. This pasta can also be stored overnight and eaten the next day as a cold “past salad.”
2 T. Shallots, diced
2 cloves of garlic, diced
1 T. lemon juice
1 t. salt
Ground black pepper
1/4 c. fresh basil, chopped (plus extra for topping)
1.5 c. Cashew cream (see recipe below)
1.5 bundles of Asparagus, chopped
1 cup of peas
1-8 oz. box of pasta (I used Banza Cavatappi shaped pasta)
1 c. pasta water reserved
Cashew Cream Recipe
1/2 c. raw, unsalted cashews
3/4 c. water
Place ingredients in a high-speed blender and blend for one minute on high until all nuts have been purified.
Bring a medium sauce pan of water to a boil. Add in asparagus and peas. cook until tender, roughly 4-5 minutes. Immediately strain the veggies and run ice cold water over the vegetable to blanch them. Set the veggies aside.
In a large sauce pan on medium heat, saute a splash of olive oil with shallots and garlic until translucent. Adjust heat to very low. Add in the whole blender of cashew cream, lemon juice, salt and pepper. Allow this mixture to slowly warm for about 3-4 minutes stirring frequently to prevent it from sticking to the pan. After about three minutes, add in basil and vegetables. and stir for another 1-2 minutes to make sure everything is well combined.
Meanwhile in a saucepan, cook pasta according to instructions on the box. Reserve one cup of pasta water before straining. Then, strain the noodles and combine the noodles into the pot with the cashew cream sauce and vegetables. Mix all ingredients well so everything is evenly coated resembling a pasta salad. You may need to add in a few tablespoons of the pasta water to thin out the sauce, depending how thick you like the sauce to be.
Plate the pasta with a very light spritz of lemon juice and top with basil. Serve, and enjoy!