Presto Pesto Pasta

250g of pasta, spaghetti, linguini, or penne ( I used spinach linguini)

1 1/5 cup of fresh Basil

1/2 cup pine nuts - roasted in pan for 2-5 minutes

1/3 cup raw cashews

1/3 cup nutritional yeast

1/4 cup olive oil  

1 tablespoon of olive oil for skillet

1 small red onion - chopped finely 

2 cloves garlic - minced

1/4 pistachios - grated finely

1 small red pepper - chopped

6 stalks asparagus - diced

4 medium portobello mushrooms - sliced

1/2 tablespoon allspice

1 tablespoon paprika

salt and pepper to taste 

First make Pesto Sauce

Pesto Sauce

1 1/5 cup of fresh Basil

1/2 cup pine nuts - roasted in pan for 2-5 minutes

1/3 cup raw cashews

1/3 cup nutritional yeast

1/4 cup olive oil

salt and pepper to taste

*optional try sun-dried tomatoes or fresh chilli 

Start water to boil for pasta

Put basil, roasted pine nuts, cashews, olive oil, nutritional yeast, and salt and pepper in food processor and combine very well and set to the side.

Add pasta to water

In a large skillet add olive oil and add onion until translucent and add garlic and spices until aromatic then add pistachios, pepper, asparagus, mushrooms, (*sun-dried tomatoes or fresh chilli) and salt and pepper to taste. Cook for 5-10 minutes until cooked through and add pesto sauce. Warm though again and serve with crusty bread.