A bowl of pasta mixed with asparagus, topped with a cream sauce made with Navitas Organics Cashew Nuts, and sprinkled with Navitas Organics Hemp Seeds.

Asparagus Rotelle with Cashew Cream Sauce Recipe

Pasta is the perfect canvas to show off seasonal produce‚ such as springtime asparagus! Cashews and hemp seeds provide protein and a delicate heartiness to the dish‚ which makes a wonderful entrée that can be served hot or cold.

INGREDIENTS 

8 oz. quinoa rotelle pasta

1 large bunch asparagus

¼ cup cashew nuts

2 tsp. dijon mustard

3 Tbsp. olive oil

3 Tbsp. fresh lemon juice

1 tsp. fresh lemon zest

2 Tbsp. capers

2 Tbsp. fresh chives, minced, plus additional for garnish

½ cup Navitas Organics Hemp Seeds, plus additional for garnish

Edible Flowers, for garnish (optional)

Sea salt

Black pepper

DIRECTIONS 

Trim the asparagus, discarding the woody ends. Slice the asparagus stems into 1-inch pieces.

In a blender, combine the cashews, dijon mustard, olive oil and lemon juice, along with ¼ cup water and ½ teaspoon sea salt. Blend into a cream.

Bring a large pot of salted water to a boil. Cook the rotelle for a few minutes until it’s near tender but still chewy, then add the asparagus and cook for 3-4 minutes longer until pasta is done and asparagus is a vibrant green.

Set aside a cup of the cooking water. Drain the pasta and asparagus, and return them to the pot. Add the blended cream, lemon zest, capers, chives and hemp seeds, and season with black pepper. Toss well to distribute and adjust seasoning if desired.

Transfer to serving plates and garnish with additional chives, Hemp Seeds and edible flowers.

May be served hot or chilled.

Makes 4 servings

 

Submitted by Julie Morris | Luminberry
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Image of Asparagus Rotelle with Cashew Cream Sauce Recipe

Asparagus Rotelle with Cashew Cream Sauce Recipe

Julie Morris | Luminberry

Servings

4

Pasta is the perfect canvas to show off seasonal produce‚ such as springtime asparagus! Cashews and hemp seeds provide protein and a delicate heartiness to the dish‚ which makes a wonderful entrée that can be served hot or cold.

Ingredients

  • 8 oz. quinoa rotelle pasta
  • 1 large bunch asparagus

  • ¼ cup cashew nuts

  • 2 tsp. dijon mustard
  • 3 Tbsp. olive oil
  • 3 Tbsp. fresh lemon juice
  • 1 tsp. fresh lemon zest
  • 2 Tbsp. capers
  • 2 Tbsp. fresh chives, minced, plus additional for garnish

  • ½ cup Navitas Organics Hemp Seeds, plus additional for garnish

  • Edible flowers, for garnish (optional)

  • Sea salt
  • Black pepper
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Directions

  1. Trim the asparagus, discarding the woody ends. Slice the asparagus stems into 1-inch pieces.
  2. In a blender, combine the cashews, dijon mustard, olive oil and lemon juice, along with ¼ cup water and ½ teaspoon sea salt. Blend into a cream.
  3. Bring a large pot of salted water to a boil. Cook the rotelle for a few minutes until it’s near tender but still chewy, then add the asparagus and cook for 3-4 minutes longer until pasta is done and asparagus is a vibrant green.
  4. Set aside a cup of the cooking water. Drain the pasta and asparagus, and return them to the pot. Add the blended cream, lemon zest, capers, chives and hemp seeds, and season with black pepper. Toss well to distribute and adjust seasoning if desired.

  5. Transfer to serving plates and garnish with additional chives, hemp seeds and edible flowers.

  6. May be served hot or chilled.
Servings: 4
Submitted by:

Julie Morris | Luminberry