Summer Vegetable Pesto Pasta

• medium zucchini, peeled and spiral sliced (I use the VeggiePasta 4-Blade Spiralizer I found on Amazon.com)4
• cup asparagus, chopped↗1
• tablespoons extra virgin olive oil (EVOO)↗2
• cup cremini mushroom, chopped (or your favourite in-season mushroom)↗1
• cup frozen peas (omit for Paleo)↗1⁄2
• cup cherry tomatoes, halved↗1⁄2
• cup raw cashews↗1
• cups boiling water4
• tablespoon lemon juice↗1
• garlic clove, chopped↗1
• tablespoons fresh basil, chopped↗2
• teaspoon sea salt↗1⁄4
• teaspoon black pepper (to taste)↗1⁄8
• teaspoon ground nutmeg (to taste)↗1⁄8
• tablespoon toasted pine nuts (to garnish)↗1
• tablespoon fresh basil (to garnish)↗1

Step-by-step instructions

1. 1

   Boil the water in a kettle or on stovetop, and soak the cashews in the boiling water for maximum of half an hour. [Soaking the cashews breaks down phytic acid and allows for proper digestion. It also neutralizes enzyme inhibitors, making digestion a whole lot easier.).

2. 2

   Pour some of the water into a large saucepan and place the zucchini noodles in the water for about 2 minutes.

3. 3

   Drain the noodles and place on a baking tray lined with parchment paper. [This helps to drain excess water].

4. 4

   Sauté the mushrooms in a little olive oil for about 4 minutes (must not exceed medium heat).

5. 5

   Remove the cashews from the water and drain. Keep the sack water to one side.

6. 6

   Place the cashews in a blender (or food processor) with 1 cup of the soak water. Add in the lemon juice, nutmeg, basil, salt, pepper and garlic. gently pulse until everything is well combined and smooth.

7. 7

   Serve sauce over the pasta. Bon appetite!