Cashew-Spinach Pesto Linguine

Prep: Pour cashews into a medium bowl and cover with boiling hot water. Let sit for 10-20 minutes. Drain off excess water before use.

Place a medium pot of water over high heat to bring to a boil. Wash and dry the produce. Mince 1 garlic clove. Cut the tomatoes in half. Roughly chop the mushrooms. Remove parsley leaves from stems, roughly chop parsley leaves and discard the stems. Drain and rinse the cannellini beans.

Add pasta to the pot of boiling water and cook until tender, about 10-12 minutes. When pasta is ready, drain and set aside.

Meanwhile, make the pesto. Put 2 garlic cloves, spinach, drained cashews and 1/2 teaspoon salt in a blender or food processor, and pulse until combined. Add in 1/4 cup olive oil and blend until you have a creamy consistency.

Heat the large sauté pan over medium low. Add 1 tablespoon olive oil and minced garlic, cook for 1 minute. Add tomatoes cooking until tomatoes start to soften, about 3-4 minutes. Next, stir in the mushrooms and beans. Cover and cook until mushrooms are glossy and soft, about 5 minutes. Stir in chopped parsley, and turn off heat. Season with salt and red pepper flakes, to taste.

To serve, divide pasta into four bowls, add desired amount of pesto and top with tomatoes, mushrooms and beans. Enjoy!