Recipes

INGREDIENTS

• 1 package Taste Republic Chickpea Linguini, cooked

For the Spinach Basil Pesto:

• 3 packed cups baby spinach
• 3 tablespoons extra virgin olive oil
• 1/4 cup raw cashews
• 2 tablespoons water, plus more as needed
• Juice of 1/2 lemon
• 1 large handful fresh basil
• Salt and pepper, to taste

DIRECTIONS

1. Add spinach, olive oil, cashews, water, lemon juice, basil, salt, and pepper to a food processor. Blend until smooth, scraping down the sides as needed. Add additional water if needed to thin the pesto.
2. Toss the pesto with cooked Chickpea Linguini.
3. Top with pan-charred grape tomatoes and enjoy!

Recipe via Paige / @healthbyshortstack