Creamy Red Pepper Rotini

Place a large pot of salted water on to boil for the pasta. Place the cashews in a small bowl and add ½ cup hot tap water. Let the nuts soak for at least 10 minutes. Peel and thinly slice 3 cloves garlic. Destem the kale and thinly slice the leaves. Trim about 1 inch from the bottom of the asparagus and cut the stalks into ¼ inch rounds.

Add the rotini pasta to the boiling water. Cook, stirring occasionally, until al dente, about 5 to 6 minutes. Reserve ½ cup of the cooking water. Drain the pasta and return to the pot, off of the heat. Gently toss with 1 tsp olive oil to prevent sticking.

Halve the lemon. Add the cashews and their soaking water to a blender. Add 1 whole peeled garlic clove, 1 tbsp lemon juice, the roasted red peppers, red miso paste, ½ tsp salt, and a pinch of pepper. Blend sauce on high until smooth.

Place a large skillet over medium heat and add the slivered almonds. Cook until lightly toasted, about 3 to 5 minutes, then transfer to a bowl. Return the skillet to medium heat with 1 tbsp olive oil. Add the sliced garlic and cook until softened, reducing heat as necessary to prevent burning, about 2 to 3 minutes. Add the kale and asparagus, and cook until greens are just wilted, about 1 to 2 minutes.

Add the rotini pasta, red pepper sauce, and a splash of reserved cooking water to the skillet with the greens. Sprinkle with salt and bring the sauce to a simmer. Cook, gently tossing the pasta occasionally, until heated through, about 2 to 4 minutes.

Cut the remaining lemon half into wedges. Roughly chop the toasted almonds. Divide the creamy red pepper rotini between your plates and top with chopped almonds. Serve with lemon wedges.