Pasta with Vegetables, Thyme Vinaigrette, and Lemon Cashew Cream

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

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.