This is the time of the year when I put asparagus, watercress and peas into everything! Kinda just kidding, but mainly not 🙂 This pasta has been floating around in my head for quite some time now and I’m excited to report that it tastes even better in real life than it did in my imagination.
I’m really not one to discriminate when it comes to seasonal produce, but spring produce has to be one of my favorites. Especially when it is bright, green and fresh. When I was a kid we lived way out in the country. There was a stream that went through our property that had wild watercress growing all along it. I remember taking really small bites of it cause it has a spicy kick but we would always go back for more! I use the watercress similarly to spinach in this recipe and it gives this pasta a really nice bite.
I’m one of those people who squeeze a little lemon juice onto pretty much everything I eat. It always adds the perfect amount of zip and flavor and is really great at making some dishes a little lighter. Creamy sauces tend to be pretty heavy so I thought that it would be a great idea to make a lemon cashew cream sauce. I will advise you that if you aren’t a fan of lemon then you probably won’t like this sauce because it is very lemony, which is just the way I like it!
This pasta is packed with fresh spring vegetables and a delicious tart lemon cream sauce. It is my new favorite spring pasta and I hope it will be yours too!Print
- 12 ounces pasta, gluten free if necessary
- 2 1/2 cups diced asparagus, about 1 inch dice
- 2 cups sweet green peas
- 1 small bunch watercress leaves
Creamy Cashew Lemon Sauce:
- 1 1/2 cups whole raw cashews, soaked in water overnight or boiled for 30 minutes
- 1/2 cup + 3 tablespoons plain, unsweetened almond milk
- 1/2 cup fresh lemon juice (about 2 lemons worth)
- 2 teaspoons lemon zest
- 2 tablespoons nutritional yeast
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- To make the sauce: add all ingredients to a powerful blender and blend until a creamy texture is reached, about 1 minute. Set sauce aside until ready to use.
- Bring a large pot of water to a boil and cook pasta according to package directions. When pasta is about 1 minute from being done, throw in the peas and asparagus (If peas are frozen you can throw them a few minutes before).
- Drain pasta and return to pot. Add in the watercress leaves and lemon sauce and stir until combined. Add more salt to taste, if desired.