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.