Basil-Leek Pesto Pasta with Cherry Tomatoes and Summer Squash Recipe - Forks Over Knives

Name: Basil-Leek Pesto Pasta with Cherry Tomatoes and Summer Squash Recipe - Forks Over Knives
Ingredients: ¼ cup raw cashews; 2 cups packed fresh basil + a few leaves for garnish; 1 cup sliced leek; 2 tablespoons nutritional yeast; 2 teaspoons lemon juice; ⅛ teaspoon sea salt + salt to taste; 2 to 4 tablespoons unsweetened, unflavored plant-based milk; 12 oz. dry whole grain rotini or penne pasta; 2 15-oz. cans no-salt-added navy beans, rinsed and drained (3 cups); 1 medium yellow summer squash, halved lengthwise and sliced ½ inch thick; 8 baby pattypan squash (1” to 2” diameter) or 1 medium zucchini, halved lengthwise and sliced; 3 cups whole cherry or grape tomatoes (any color); 2 tablespoons sherry vinegar; Freshly ground black pepper, to taste

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This family-friendly pesto pasta with cherry tomatoes explodes with flavor and is ready in 35 minutes. Get the recipe!

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Ingredients

¼ cup raw cashews
2 cups packed fresh basil + a few leaves for garnish
1 cup sliced leek
2 tablespoons nutritional yeast
2 teaspoons lemon juice
⅛ teaspoon sea salt + salt to taste
2 to 4 tablespoons unsweetened, unflavored plant-based milk
12 oz. dry whole grain rotini or penne pasta
2 15-oz. cans no-salt-added navy beans, rinsed and drained (3 cups)
1 medium yellow summer squash, halved lengthwise and sliced ½ inch thick
8 baby pattypan squash (1” to 2” diameter) or 1 medium zucchini, halved lengthwise and sliced
3 cups whole cherry or grape tomatoes (any color)
2 tablespoons sherry vinegar
Freshly ground black pepper, to taste