Recipe | Spring Fettuccini with Cashew Alfredo | DJ Blatner

Ingredients

• 8 ounces dry quinoa fettuccini (or any quinoa pasta)
• 1/2 cup raw cashews
• 1/2 cup + 2 Tablespoons almost-boiling water
• 1 Tablespoon fresh lemon juice
• 2 cloves garlic, minced
• 3 Tablespoons nutritional yeast (sold in bulk department; not bakers or brewers yeast)
• Sea salt & pepper, to taste
• 1 Tablespoon olive oil
• 1 clove garlic, minced
• 1 cup fresh green peas, shelled. If fresh peas aren't available, frozen work GREAT!
• 1 pound fresh aspargus, cut about 3/4 of asparagus into 1 inch pieces (leave 1/4 whole to have on the side)
• 1/4 cup chopped fresh chives