Creamy Alfredo with Kale & Peas

Cook the pasta of choice (0.5 pound) according to package instructions. In the last minutes (2) of cooking, add the kale (0.5 bunch) and frozen peas (1 cup). Drain and return to the pot. Start 2m timer

While pasta is cooking, place all ingredients for alfredo sauce (raw, hulled pumpkin seeds (0.25 cup), shallot (1), nutritional yeast (2 tbsp), cloves (3 garlic), salt (0.75 tsp), [pinch nutmeg], [black pepper to taste], non dairy milk (0.75 cup), and fresh lemon juice (1 tsp)) into a blender (the higher speed the better), and blend until completely creamy. For a standard, non-high speed blender, this may take 2 minutes (1 to). Scrape down the sides as needed. Start 2m timer

Pour the contents of the blender into a small saucepan and cook over low heat, stirring constantly, until sauce begins to thicken, about 4 minutes (3 to). Season to taste. Start 4m timer

Pour alfredo sauce over pasta and veggies, stir well, and serve immediately.