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

Ingredients

• 1.5 cups farro pasta, cooked
• 0.33 cup raw cashews (soaked), soaked 15 min in hot water
• 0.75 cup canned cannellini beans, drained and rinsed
• 0.5 cup vegetable broth, unsalted
• 4 cloves garlic cloves, minced
• 2 tbsp extra virgin olive oil, divided
• 1.5 tbsp fresh lemon juice
• 0.25 cup fresh basil, chopped
• 0.5 tsp fresh thyme, dried acceptable
• 1 tbsp nutritional yeast, optional umami boost
• 0.25 tsp sea salt, to taste
• 0.125 tsp black pepper, to taste
• 1.5 cups fresh arugula, for salad
• 0.5 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 0.25 cup pasta water before draining.