Green Goddess Pasta Salad

I'm a Cornell culinary school graduate, love reworking recipes to become plant-based, enjoy international cuisines, love it hot & spicy. I have an extensive recipe collection, which I'm hoping to digitize here to make it easier for me to find all of my ideas for twisting :)

subheading: Pasta Salad:

16 ounces pasta

1 cup frozen peas

12 spears green asparagus, chopped into bite-sized pieces

2 to 3 green onions, chopped

½ cup crumbled feta, or to taste

Fresh herbs to garnish, chopped or torn (basil, parsley, mint, chives)

subheading: Green Goddess Dressing:

1 cup baby spinach

1 cup fresh basil

1 small handful of chives

1 small shallot, roughly chopped

½ teaspoon granulated garlic

¼ cup raw cashews

¼ cup grated Parmesan cheese

2 tablespoons nutritional yeast

Juice of 2 lemons, or to taste

2 tablespoons rice vinegar

½ cup olive oil, or as needed

Salt and pepper to taste

Directions at allrecipes.com

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