This lemony, herbaceous pasta is a summer staple!
Rinse cashews and soak in 2 - 3 cups filtered water, covered for 2 hours or overnight. If soaking overnight, store them in the refrigerator.
Boil pasta as per package directions. Two minutes before the pasta is done, add in the peas, and asparagus. Reserve 1/2 cup of the pasta water, drain, and place in a large bowl.
In a blender, add the soaked cashews, almond milk, lemon juice, salt, pepper, and garlic. Blend until cashews are completely smooth, about 1 - 2 minutes.
Add the cashew sauce to the pasta, along with the fresh dill. If the sauce is thick and needs a little thinning, add some of the pasta water, and mix to desired consistency. Divide among four plates, sprinkle with fresh dill fronds, and serve with extra lemon wedges.
For this, I used gluten free pasta, the Banza brand.