Mmm, mmm, good.
That’s how I feel about this pasta. It’s just that tasty and happens to be both October Unprocessed and detox approved. Score!
While this pasta is also gluten free, dairy free and vegan, if you love gluten, dairy and meat, you can by all means use wheat noodles (whole wheat preferable), Parmesan cheese and add chicken breast. But trust me, you won’t be missing them anyway, I just wanted you to feel better.
And like most, if not all, pasta recipes, adjust ingredient ratios and ingredients to your taste. Make it yours.
PESTO PASTA (Gluten Free, Dairy Free, Vegan)Ingredients 1 lb. brown rice noodles (bow tie or rotini preferred) 1 cup pesto (arugula cashew pesto recipe below) 1 cup fresh arugula, chopped 1 cup frozen peas, defrosted 1/2 cup sundried tomatoes, chopped (if packed in oil, use less olive oil below) 1/4 cup olive oil 1/4 cup cashew “cheese” 3 tablespoons fresh lemon juice 3/4 teaspoon salt
3/4 teaspoon freshly cracked pepper
ARUGULA CASHEW PESTO
Makes Approx. 1 CupIngredients 2 cups packed fresh arugula 1/4 cup raw cashews 2 cloves garlic 2/3 cup olive oil, divided fresh lemon juice to taste
salt/pepper to tastePreparation
In a large pot, boil water for the pasta. Once boiling, add noodles and cook 6-8 minutes (for brown rice pasta or per package instructions), or until al dente, then strain and rinse with cool or lukewarm water. Return noodles to pot and set aside.
Meanwhile, make the pesto and cashew cheese. For the pesto: combine arugula, cashews, garlic and half the olive oil in a blender or food processor. Once chopped, slowly add in remaining olive oil until combined then add the lemon juice, salt and pepper to taste.
Simply add all pasta ingredients to the noodles and toss. Can be served immediately or cooled.