Excellent for a picnic or a simple make-ahead lunch, this pasta salad is bright, refreshing, and comes together in a flash.
Prep Time: 10 minutes
Cook Time: 10 minutes
Serving Size: 3-4 Servings
1 ¼ cups Unsweetened Plain Cashewmilk Yogurt
5 tablespoons extra virgin olive oil
2 cloves garlic, crushed
1 ½ cups frozen peas, thawed
½ pound spiral pasta or pasta of your choice
¼ cup pine nuts
Crushed red pepper flakes
¾ cup fresh basil leaves, torn
½ cup cherry tomatoes
½ teaspoon salt
Freshly ground black pepper
Put the Cashewmilk Yogurt, 3 tablespoons oil, garlic, and 1/2 cup peas in the food processor and process until smooth. Transfer the sauce to a large mixing bowl.
Boil a pot of salted water and cook the pasta until al dente (per the package instructions).
As it cooks, heat remaining 2 tablespoons oil in a small skillet over medium heat. Add the pine nuts and a few dashes red pepper flakes, depending on how spicy you’d like the dish to be. Cook just a few minutes until the nuts are golden.
Heat the remaining peas in boiling water, then drain after 1-2 minutes. Add the cooked pasta to your bowl of yogurt sauce. Then add peas, basil, tomatoes, salt, and pepper, and toss to combine.
Spoon pasta into serving bowls, and top each bowl with the pine nuts and a drizzle of the spicy oil left in the pan.