Chickpea Alfredo with Spring Veggies


  • 1/3 cup unsalted raw cashews
  • Boiling water
  • 12 oz dried whole grain or brown rice fettuccine
  • 1 cup chopped sparkling asparagus
  • 2 cups lightly packed fresh spinach or arugula
  • half cup frozen peas, barely thawed
  • 1 1/four cups water
  • 1/4 cup garbanzo bean (chickpea) flour
  • 1 tablespoon lemon juice
  • 2 teaspoons olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • half teaspoon freshly ground black pepper
  • 2 tablespoons snipped sparkling basil and/or parsley (elective)
  • Shaved Parmesan cheese (non-compulsory)


  1. In a small bowl combine cashews and enough boiling water to cowl. Let stand, blanketed, 20 minutes; drain. Rinse and drain again. Meanwhile, cook pasta in keeping with package directions, adding asparagus the closing 3 mins and spinach and peas the last 1 minute; drain.
  2. In a small saucepan whisk together 1 1/4 cups water and flour until easy (combination may be a bit foamy). Cook and stir over medium warmness just till bubbly.
  3. For sauce, in a blender integrate soaked cashews, flour aggregate, and subsequent 5 elements (thru pepper). Cover and pulse several instances, then mixture five mins or till smooth. If favored, stir in basil and/or parsley.
  4. Transfer pasta mixture to a serving dish. Drizzle with sauce; toss to coat. Sprinkle with additional black pepper and, if favored, cheese.