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Creamy Pesto “Pasta” with Spring Vegetables
Ingredients
  • 4 medium zucchini, peeled and sliced into thin noodles
  •  
  • 1 cup asparagus pieces
  • 2 tablespoons virgin olive oil
  • 8 ounces crimini mushrooms, roughly chopped
  • 2 ounces prosciutto (omit for vegan and add ¼ teaspoon salt)
  • ½ cup frozen peas (omit if you’d like for Paleo)
  • ½ cup cherry tomatoes, cut in half
  • 1 cup raw cashews
  • 4 cups boiling water
  • 1 tablespoon lemon juice
  • 1 garlic clove
  • 2 tablespoons chopped basil
  • ¼ teaspoon salt
  • dash of white pepper
  • dash of nutmeg
  •  
  • Garnish with toasted pine nuts and fresh basil
Steps
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