Pesto Pasta - 15 minutes!

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VEGAN PESTO - 

1 package of spaghetti pasta 1 large pot of water (follow instructions on pasta package) 1 whole head of garlic minced 1 large cut of basil leaves 1 table spoon pine nuts for mixture 1 tablespoon pine nuts for garnish 1/4 cup Cashews. ½ teaspoon red crushed pepper (more or less according to your taste) ½ teaspoon of salt (or salt to taste)

Soak cashews, cover to top in water, set aside.

(before blending, drain them and discard this water)

Heat up a large pot of water. Add 2 teaspoons of salt to the water.

Once water begins to boil, add in the dry pasta. Cook pasta according to instructions (approximately 9 minutes) to al dente.

Heat 3 table spoons Olive oil in pan set to very low heat. Add garlic and sauté on low heat until slightly translucent.

Add 1 tablespoon Pine nuts, cook until lightly browned. 

In blender, blend the basil leaves, cooked garlic, pinenuts, the soaked cashews and salt with 1/4 cup of water. Blend on high until smooth. 

Add cooked pasta to the pan with blended mixture, mix toughly 

after serving on plate garnish with pine nuts and basil leaves :)