Chickpea Alfredo with Spring Veggies

Ingredients

• 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)

Directions

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.

Source : https://www.bhg.com/recipe/chickpea-alfredo-with-spring-veggies/