Italian Creamy Cashew & White Bean Pasta with Garlic-Herb Oil

Ingredients

• 1 1/2 cups farro pasta, cooked
• 1/3 cup raw cashews (soaked), soaked 15 min in hot water
• 3/4 cup canned cannellini beans, drained and rinsed
• 1/2 cup vegetable broth, unsalted
• 4 cloves garlic cloves, minced
• 2 tbsp extra virgin olive oil, divided
• 1 1/2 tbsp fresh lemon juice
• 1/4 cup fresh basil, chopped
• 1/2 tsp fresh thyme, dried acceptable
• 1 tbsp nutritional yeast, optional umami boost
• 1/4 tsp sea salt, to taste
• 1/8 tsp black pepper, to taste
• 1 1/2 cups fresh arugula, for salad
• 1/2 cup cherry tomatoes, halved
• 2 tbsp red onion, thinly sliced
• 1 tbsp balsamic vinegar, for salad dressing

Instructions

1. 1

   Soak cashews in hot water for 15 minutes, then drain.

2. 2

   Cook farro pasta according to package directions until al dente. Reserve 1/4 cup pasta water before draining.