Last night I made a tasty, protein packed sauce for my pasta. I always eyeball portions when doing my stuff and since I am dairy free, I did not add cheese, I subbed nutritional yeast for the parmesan. I adapted this recipe by using raw pumpkin seeds because that is what I had on hand and added a little lemon juice because I love lemon
Ingredients: Serves 1 hungry person or 2 not so hungry.
1.5-2 cups farfalle, cooked al-dente with salt ( or any pasta of choice. Use gf pasta for a gf meal)
5 big Swiss chard leaves and ribs
4 cloves of garlic
1 teaspoon olive oil or organic canola oil
1/4 teaspoon salt or to taste
1/2 teaspoon chili flakes or black pepper
1/2 cup packed basil ( or use 2 Tablespoons basil pesto)
1/4 cup raw cashews
1-2 Tablespoons Extra virgin olive oil
1/4+ cup water (coz my blender needs some water to blend well. and hence made about 1 cup of pesto) ***I subbed some lemon juice for a tartness that I love.
Heat olive oil/canola in a pan on low-medium heat, add garlic and chopped Swiss chard. Cook covered on low for 4-6 minutes or until the chard just about starts to wilt.
Blend with basil, pepper, EVOO, cashews and a little water if needed. The pesto can be stored in the refrigerator for 3-4 days, without any change in color.
Cook pasta, and serve topped with the pesto.
Garnish with some powdered Raw cashew mixed with nutritional yeast and pepper flakes.