Cashew and Kale Pesto Pasta

This cashew and kale pesto pasta is a delicious and healthy way to enjoy your favorite pasta dish. The pesto is made with raw cashews, kale leaves, olive oil, lemon juice, garlic, salt, and pepper, and it's blended until smooth. The pasta is cooked according to package directions, then drained and rinsed with cold water. The pesto is added to the pasta and tossed to coat. The pasta is served immediately with additional grated vegan parmesan cheese, if desired.

I first came up with this recipe when I was looking for a way to use up some leftover kale. I had already made a batch of pesto, but I wanted to try something different. I decided to add some kale to the pesto, and the results were amazing! The kale added a nice bitterness to the pesto, and it also made it more nutritious. I've been making this recipe ever since, and it's now one of my favorite pasta dishes.

Prep time: 15 | Cook time: 10 | Serves: 4

Ingredients

• 1 pound whole wheat pasta
• 1 cup raw cashews
• 2 cups packed kale leaves
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 2 cloves garlic
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Cook pasta according to package directions.
2. While pasta is cooking, make the pesto by combining cashews, kale, olive oil, lemon juice, garlic, salt, and pepper in a blender or food processor and blending until smooth.
3. Drain pasta and rinse with cold water.
4. Transfer pasta to a large bowl and add pesto.
5. Toss to coat.
6. Serve immediately with additional grated vegan parmesan cheese, if desired.

Why It Works

• The cashews add a creamy texture to the pesto.
• The kale adds a nice bitterness to the pesto.
• The olive oil helps to emulsify the pesto.
• The lemon juice adds a bit of acidity to the pesto.
• The garlic adds a nice savory flavor to the pesto.
• The salt and pepper help to balance out the flavors in the pesto.