Super Green Pasta
1 package Planet Plant-Based Edamame Fettuccine
2 large handfuls kale, roughly chopped
2 tbsp nutritional yeast
2 tbsp olive oil
3 tbsp Planet Plant-Based cashew butter 4 tbsp almonds, plus more for serving
1 tbsp lemon juice
1/2 tsp garlic powder
4-6 tbsp pasta cooking water
Reserved a pinch of salt and freshly grated black pepper
Blanch kale in a large pot of boiling water. Remove with a slotted spoon and keep water to a simmer while you prepare the pesto.
Add kale, nutritional yeast, olive oil, cashew butter, lemon juice, garlic powder, salt and pepper to a blender and blend. Stream in reserved pasta water to get the consistency you like. Set aside.
Boil pasta according to package instructions using the same water you used to blanch kale. Season pasta with your pesto, a sprinkle of chopped almonds and a glug of olive oil (optional).