Pea and Basil Pasta

Ingredients

• 2 cups frozen peas, thawed
• 2 ½ cups Unsweetened Plain Cashewmilk Yogurt
• Large handful of basil leaves, half reserved for garnish
• 4 garlic cloves, crushed
• 2/3 cup plus 2 tablespoons olive oil
• 1 pound vegan pasta shells
• 1 bunch of fresh spinach
• ¼ cup pine nuts
• 1 teaspoon smoked paprika
• 1-2 teaspoons chili flakes
• Salt and pepper

Prep

• To make the sauce, blend 1 cup of the peas, Cashewmilk Yogurt, half of the basil, garlic cloves, and 2/3 cup of the olive oil. Season with salt and pepper to taste.
• Bring a pot of salted water to a boil. Add the remaining peas, cooking for 1 minute, then using a slotted spoon or strainer remove the peas and set aside. Now add the pasta and cook to the desired texture.
• Meanwhile, sauté the spinach in a skillet with 1 tablespoon of olive oil, set aside.
• Wipe the skillet and fry the pine nuts in chili flakes and smoked paprika in the remaining tablespoon of olive oil.
• Toss the pasta in the sauce, then add the spinach and peas. Garnish with the pine nuts in chili oil.
• *Adapted from Yotam Ottolenghi, Jerusalem

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