Sesame Cashew Noodles

Place a large pot of salted water on to boil for the linguine. In a small saucepan, combine the lentils and ⅔ cup water. Bring to a boil, reduce heat to low, add a pinch of salt, and simmer lentils, covered, until they are tender and water has been absorbed, about 20 to 25 minutes. Drain any excess water.

Rinse and dry the produce. Thinly slice the celery on the diagonal. Trim the Chinese broccoli. Roughly chop the leaves and thinly slice the stems.

In a medium bowl, combine the cashew butter, tamari, rice vinegar, agave, and a pinch of salt. While whisking, slowly drizzle in the sesame oil and continue to whisk until smooth. If your sesame cashew sauce is separating, whisk in 2 tbsp hot tap water.

Add the Banza® linguine to the boiling water, stir, and reduce heat slightly. Boil pasta until just al dente, about 4 to 5 minutes. Reserve ½ cup cooking liquid and then drain the pasta. Rinse with cool water to stop the cooking process.

Place a large nonstick skillet over medium-high heat with 2 tsp vegetable oil. Once hot, add the celery and cook for about 1 minute. Add the Chinese broccoli and cook until bright green and crisp-tender, about 3 to 4 minutes. Add the sesame cashew sauce, reserved cooking liquid, cooked lentils and linguine. Bring to a simmer, add ¼ tsp of salt, and toss noodles to combine, about 2 minutes.

Divide sesame cashew noodles between large plates and sprinkle with nori spice.