Pasta with Vegetables, Thyme Vinaigrette, and Lemon Cashew Cream

Name: Pasta with Vegetables, Thyme Vinaigrette, and Lemon Cashew Cream Recipe
Yield: 4
Ingredients: For Thyme Vinaigrette; 2 Tbs Fresh Thyme leaves only; 1-2 Pinches Salt to taste; 4 Tbs Olive Oil; 1 tsp White Wine Vinegar; juice of 1/2 a large lemon; For Lemon Cashew Cream; 1/2 Cup Water; 1/2 Cups Roasted Salted Cashews (or raw); Zest of 1 Lemon; juice of 1/2 a large lemon; For Pasta; 10 ounces whole grain spaghetti noodles (I used spelt); 1 bunch of asparagus ends trimmed and cut into 1 pieces; 1 cups halved grape tomatoes

Number of Servings: 4

Ingredients

For Thyme Vinaigrette2 Tbs Fresh Thyme, leaves only1-2 Pinches Salt, to taste4 Tbs Olive Oil1 tsp White Wine Vinegarjuice of 1/2 a large lemonFor Lemon Cashew Cream1/2 Cup Water1/2 Cups Roasted, Salted Cashews (or raw)Zest of 1 Lemonjuice of 1/2 a large lemonFor Pasta10 ounces whole grain spaghetti noodles (I used spelt)1 bunch of asparagus, ends trimmed and cut into 1" pieces1 cups halved grape tomatoes

Directions

For Thyme Vinaigrette:
Crush thyme with a mortar and pestle until a paste is formed. In a small bowl, combine remaining ingredients: oil, salt, lemon juice, and vinegar.

For the Lemon Cashew Cream:
Combine all ingredients together in food processor and blend until smooth.

Cook pasta according to package directions. One minute before pasta is done boiling, add asparagus to the pot and blanch one minute. Drain.

Return pasta and asparagus to pot. Stir in tomato and vinaigrette. Divide into four servings and drizzle with cashew cream.

Makes 4 2-cup servings with approximately 1 1/2 Tbls cashew cream topping.

Serving Size: 2 cups

Number of Servings: 4

Recipe submitted by SparkPeople user LEFTOVERS4LUNCH.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving