Dairy-Free Pesto Pasta Recipe

How many of you enjoy a good pesto pasta but have issues with dairy products? If you do, I think you’re going to enjoy this recipe by Maria Marlowe for Explore Cuisine. I think this would be a great recipe to serve at a family get-together.

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Dairy-Free Pesto Pasta Recipe

Pesto

2 cloves garlic
2 cups tightly packed fresh basil
1 cup cashews (soaked overnight, or at least 4 hours, and drained)*
1/4 tsp pink salt
1/3 cup olive oil (or more, depending on the consistency you want)
1-2 cups of baby spinach or mesclun greens (optional)

Pasta

1 package Explore Cuisine Brown Rice Fusilli
1-2 cups frozen peas

FOR THE PASTA

Bring water to a boil, then add in Explore Cuisine Brown Rice Fusilli. Cook for 8-9 minutes. About 4-5 minutes before the pasta is done cooking, add in the frozen peas to cook at the same time. Then, drain pasta and peas and put in a bowl.

FOR THE PESTO

Put garlic in Vitamix, blender, or food processor and pulse until chopped. Next add basil, and pulse again until it is broken down into small pieces. Add cashews and salt, and process on low (1-2 on a Vitamix) so that the cashews are broken into tiny pieces, but still maintain a little texture. If using cashews that haven’t been soaked, you may want to process on a higher level to get a creamier consistency. Finally, with the motor running, drizzle in the olive oil until completely combined. Spoon the pesto over the pasta and peas, and mix well before serving. Add salt and pepper as needed to taste.

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