Cherry Tomato Cashew Pesto Pasta

Cherry Tomato Cashew Pesto Pasta

Plant Based and Gluten Free

I’ll just say this was delizioso

After spending three months in Italy, I developed a love for cherry tomato pasta like no other and during the warm summer months, I cannot think of anything better. To make this meal more nutrient dense, I recommend using a gluten free pasta with its main ingredients as chickpeas or lentils for a more complete complex carbohydrate yielding a higher plant based protein and dietary fiber content. Toss this dish with my creamy avocado pesto and fresh parmigiano reggiano for optimal satisfaction!

Xx— Liv

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Step by step

Kitchen gadgets:

• High speed blender or food processor

• Wooden spoon

• Medium sauce pan

• Medium to large skillet

Ingredients:

• 1 package green lentil pasta (Pow brand found at Kroger in the organic section)

• 1 package of organic cherry tomatoes halved

• 1/4 c sweet onion minced

• 1 tsp sea salt crystals

• 1 package organic basil

• 3 cloves minced garlic

• 6 tbsp olive oil

• 1/4 c water

• 1 heaping handful raw organic spinach

• 1/2 lemon

• 1/2 avocado

• 1/3 c raw cashews

• 1/2 c freshly grated parmigiano (imported from Italy free from Casein A1 protein)

Method:

• In medium to large skillet, add 3-4 tbsp olive oil to medium low heat

• Mince 2 cloves garlic and toss into skillet then add minced sweet onion

• Toss until slightly brown then add halved tomatoes

• Toss until sizzling (~5-7 minutes on medium heat)

• Add 1/4 c of water and spinach then cover tomatoes with lid on low heat

• Bring water to a boil in sauce pan (1 pinch of salt crystals)

• Add green lentil pasta allowing it to cook for five minutes (pasta cooks fast, watch it— may take anywhere from 5-7 minutes depending on your stove top)

• Drain the pasta once tender then toss it into the tomato sauce

• Add 1 pinch of sea salt crystals to sauce and continue tossing (don’t let the sauce burn, if it looks done turn the stove top off while preparing the pesto)

Pesto:

• In food processor, add 1/2 avocado, 1 clove garlic, 1/2 lemon juice or 2 tbsp, 4 tbsp olive oil, 1 pinch of sea salt crystals, 1 handful fresh basil leaves, 1/4 c fresh parm, and 1/3 c cashews

• Blend until whipped and creamy

• Now taste test. If too lemony, add additional basil leaves and olive oil — blend and taste test again. May add additional sea salt, basil, and olive oil to get it to the flavor you are looking for!

• Add 3 tbsp of pesto to pasta in skillet and stir (may add additional, otherwise store the remaining in the fridge for up to 7 days)

• Top with freshly grated parm and enjoy!