Green Goddess Orzo Pasta

Instructions

1. 1

   Soak the cashews. Cover cashews with hot water 15 minutes; drain.

2. 2

   Cook the orzo. Bring well-salted water to a boil; cook orzo until al dente. Reserve at least ½ cup pasta water; drain.

3. 3

   Toast the pine nuts. In a large dry skillet over medium heat, toast pine nuts 2–3 minutes until lightly golden and fragrant. Transfer to a bowl.

4. 4

   Blister the tomatoes. Heat olive oil over medium-high. Add tomatoes with salt and pepper; cook undisturbed 1–2 minutes, then toss; cook 4–5 minutes until blistered and beginning to burst. Transfer to a plate.

5. 5

   Sauté the aromatics. Reduce to medium. Cook shallot with a pinch of salt 2–3 minutes. Add garlic 30 seconds. Add spinach 30–60 seconds until wilted.

6. 6

   Blend the sauce. Transfer mixture to a blender with edamame, cashews, basil, soy milk, nutritional yeast, miso, lemon zest and juice, and about ¼ cup pasta water. Blend until very creamy; loosen with more pasta water if needed.

7. 7

   Combine. Return sauce to skillet with orzo and butter beans. Warm gently; loosen with pasta water as needed.

8. 8

   Serve. Top with tomatoes, pine nuts, basil, lemon zest, pepper, and chili flakes if using.