Cilantro Pesto is the Besto

The weather is getting nicer so that means it’s time to pull out all of the spring and summer pasta dishes! This vegan pesto made with cilantro and cashews is creamy, delicious, and packed with flavor and nutrients.

- 1 c cilantro - 1/4 c raw cashews - 1/4 c pasta water - 3 cloves of garlic - 1 green chili, deseeded - 2 T olive oil - Salt and pepper - 8 oz spaghetti - 1 c peas - 1 c broccoli (optional) - Chili flakes

* Cook your spaghetti according to the packet instructions. When you pasta has 3-4 mins left of cooking time add your peas and broccoli and cook until fork tender. Drain everything and reserve some of the pasta water * In a food processor, add your cilantro, cashews, pasta water, garlic, green chili and pulse 5-6 times until coarsely blended. Then continuously process as you slowly pour olive oil until smooth and creamy. Season with salt and pepper. You can add more or less of the pasta water to get the consistency you like. * Toss your pesto, pasta, and veggies until evenly coated.