Cashew Pesto With Whole Grain Pasta
A great dinner option after a fulfilling yoga sequence. Jennifer Iserloh, aka the “Skinny Chef,” shares this mindful easy to prepare dish with @yogajournal . Try it, Take a flick and Share #YourInnerYogi #YIYGoodEats
14 ounces whole wheat pasta, such as shells, penne, or spaghetti
1/2 cup cashews
4 cups chopped spinach or kale
1/2 cup parsley
6 tablespoons extra virgin olive oil
3 garlic cloves, cut in half
1 tablespoon balsamic vinegar
1/2 teaspoon salt
For Vata: Enjoy the recipe as is!
For Pitta: Swap out cashews for pumpkin seeds.
For Kapha: Swap the cashews for 2 garlic cloves and increase oil by 2 tablespoons.
Prepare the pasta according to the package instructions, reserving 1/2 cup of the cooking liquid. Set aside.
Place the cashews, spinach or kale, parsley, olive oil, garlic, balsamic, and salt in a blender along with the reserved pasta water. Blend until a chunky pesto forms. Toss with pasta and serve immediately.
(Serving 2 1/2 cups) 598 calories, 19 g protein, 87 g carbohydrates, 5 g sugars, 23 g fat (3 g saturated), 50 mg cholesterol, 10 g fiber, 353 mg sodium