Fettuccini with Cashew Alfredo, Peas and Asparagus
Makes 4 servings (2 cups each)

INGREDIENTS
8 ounces dry whole wheat fettuccini

Cashew Alfredo
1/2 cup raw cashews
1.5 cup boiling water
1 Tablespoon fresh lemon juice
2 cloves garlic, minced
1 Tablespoon olive oil
3 Tablespoons nutritional yeast (sold in bulk department; not bakers or brewers yeast)
Sea salt & pepper, to taste
1 pinch of nutmeg

1 Tablespoon olive oil
1.5 cup frozen green peas
12 asparagus spears, cut into 1 inch pieces
1/4 cup fresh chives, cut into 1/2 inch pieces

DIRECTIONS

1. Prepare pasta according to directions.
2. In food processor, puree alfredo ingredients until smooth.
3. Saute oil, peas, and asparagus for 8 minutes.
4. Toss cooked pasta, alfredo and veggies. Top with chives.

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Nutrition Facts Serv. size 2 cups w/sauce (283g) Servings 4 Calories 426   Fat Cal. 143   *Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving % DV* Amount/Serving %DV* Total Fat 16g 25% Total Carb. 60g 20%   Sat. Fat 3g 15%   Fiber 6g 25%   Trans Fats 0g     Sugars 4g   Cholest. 0mg 0% Protein 17g   Sodium 331mg 15%       Vitamin A 30% Vit. C 25% Calcium 6% Iron 35%