5-Minute Cashew Kale Pesto Pasta

• Vegan
• Gluten free

• Produce

  • 1 cup Baby tomatoes
  • 1 big handful Basil, fresh
  • 3 cloves Garlic
  • 1 small handful Kale, fresh leaves
  • 2 Lemons, Juice of
  • 1 cup Peas, frozen
  • 3 Zucchinis, large

• Baking & Spices

  • 1 tsp Nutritional yeast
  • 1 Sash of salt

• Oils & Vinegars

  • 2/3 cup Olive oil

• Nuts & Seeds

  • 2/3 cup Cashews, raw

Found on carolynspantry.com

Ingredients

• 3 large zucchinis for noodles (you can also use brown rice noodles or whole wheat pasta)
• 1 cup baby tomatoes
• 1 cup frozen peas, thawed
• 2/3 cup raw cashews
• 1 big handful fresh basil
• 1 small handful fresh kale leaves
• Juice of 2 lemons
• 1 tsp nutritional yeast
• 3 cloves garlic
• 2/3 cup olive oil
• A sash of salt

Directions

• 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.