Pesto Shells with Cashew Ricotta
Ingredients
- Pasta shells
Cashew ricotta
- 2 cups cashews (soaked overnight or in boiling water for 1 hour and drained)
- Juice of 2 lemons
- 3 minced garlic cloves
- 1 tablespoon dried basil (optional)
- 1 tablespoon dried oregano (optional)
- Salt to taste
Pesto
- 2 minced garlic cloves
- 1/2 cup walnuts
- 2 cups fresh basil leaves
- 1/4 cup extra-virgin olive oil
- 1/4 cup water
- 1 tablespoon lemon juice
- 3 tablespoons nutritional yeast
- Pinch of salt or to taste
Preparation
Cashew ricotta
Blend 2 cups soaked cashews, juice of 2 lemons, 3 minced garlic cloves, optional 1 tablespoon dried basil, 1 tablespoon dried oregano, and salt to taste on high until smooth like ricotta consistency.
Pesto
Blend 2 minced garlic cloves, 1/2 cup walnuts, 2 cups fresh basil leaves, 1/4 cup extra-virgin olive oil, 1/4 cup water, 1 tablespoon lemon juice, 3 tablespoons nutritional yeast, and a pinch of salt on high until smooth.
Assemble dish
Boil pasta shells according to package instructions
Stuff the cooked shells with the cashew ricotta mixture
Incorporate pesto into the filling or use as a sauce or topping
