Description
Lemon, dill, and asparagus just scream summer, and a cream sauce made from cashews makes this a calorie dense recovery meal!
Ingredients
- 1 cup Cashews, Raw
- 8 ounces, weight Oricchiette Pasta (I Used Gluten Free Pasta For This Recipe)
- 1 cup Frozen Peas
- 1 pound Asparagus, Stems Trimmed And Cut Into 1-inch Pieces
- ¾ cups Almond Milk
- 3 Tablespoons Lemon Juice
- 1 teaspoon Salt
- ½ teaspoons Freshly Cracked Black Pepper
- 1-½ teaspoon Garlic (fresh), Minced
- 1 Tablespoon Dill Fresh, Chopped
Preparation
Rinse cashews and soak in 2 – 3 cups filtered water, covered for 2 hours or overnight. If soaking overnight, store them in the refrigerator.
Boil pasta according to package directions. Two minutes before the pasta is done, add peas and asparagus. Reserve 1/2 cup of the pasta water, drain, and place in a large bowl.
In a blender, add soaked cashews, almond milk, lemon juice, salt, pepper, and garlic. Blend until cashews are completely smooth, about 1–2 minutes.
Add cashew sauce to the pasta, along with fresh dill. If sauce is thick and needs a little thinning, add some of the pasta water and mix to desired consistency. Divide among plates, sprinkle with fresh dill fronds, and serve with extra lemon wedges.
