Linguine Primavera With Creamy Cashew Sauce |
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Prep Time: 12 Minutes Cook Time: 8 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is said to have been invented in America, at the Le Cirque restaurant in New York City, but is common in Italy. Adapted from the Vegetarian Times magazine. Ingredients:
1 lb whole wheat linguine |
1 1/2 lbs asparagus spears, cut into 1-inch pieces |
2 small zucchini, cut into half circles |
1 cup raw cashews |
1/2 teaspoon onion powder |
3/4 teaspoon salt |
2 cups soymilk (or whole milk) |
3 cups grape tomatoes, halved lengthwise |
6 scallions, finely minced |
1/4 cup minced fresh basil |
1/4 cup minced fresh flat-leaf parsley |
fresh ground black pepper |
freshly grated parmesan cheese, to taste |
Directions:
1. Cook linguine according to package directions,in a large pot of lightly salted boiling water, stirring occasionally. After 7 minutes, add asparagus and zucchini. Continue cooking, stirring occasionally, until pasta is al dente and vegetables are tender, 5 to 7 minutes more. Drain well, and return to pot.
2. Meanwhile, put cashews, onion powder and salt in blender, and grind fine. Add soymilk, and blend until smooth and creamy. Set aside.
3. Add cashew mix, tomatoes, scallions, basil, parsley, salt and pepper to the pasta mixture. Sprinkle with cheese, to taste. Toss gently to combine, and heat over low heat, stirring frequently, 3 to 4 minutes, or until hot.
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