Penne with Basil Cashew Pesto

For the pesto, wash the fresh basil (2 cups) and add to a blender. Blend for minute (1). Start 1m timer

In a small pan, add olive oil (1 tbsp). Keep at low heat and add garlic (3 cloves) and chili (1 green). Let cook for minute (1). Start 1m timer

Add in the raw cashews (0.5 cup) and let cook for another minutes (2). Start 2m timer

Add this mixture to the blender with the basil and blend. Keep adding [olive oil] to get a smooth paste. Add a little [water] if needed for a smoother paste, or if you plan to freeze it. Adjust [green chili], [garlic] and [fresh basil] to taste. This pesto is very forgiving, so play with it!

In a large pan, add canola oil (1 tsp) and the spears (7.5 asparagus) (halved for quicker cooking). Sauté for [5-8 minutes] on medium-low heat. Start 8m timer

Add in the garlic (2 cloves) and bell pepper (0.5 red) rings, along with olive oil (1 tsp). Sauté for another [3-4 minutes]. Start 4m timer

Add in the cooked penne (1 cup) or any pasta of choice and the prepared pesto. Mix well.

Adjust for [salt] and [pepper]. You may only need a tiny bit of salt.

Let cook for minute (1). Start 1m timer

Serve hot topped with fresh [chopped tomatoes]!