Pasta with peas and cashews

Start by cooking the pasta: bring a sufficient amount of water to a boil in a large pot over high heat. When the water boils, add salt and the whole wheat pasta. Reduce heat to medium and cook according to package instructions (approximately 14-15 minutes).

Meanwhile, peel and roughly chop the garlic. In a pan, heat 2 tablespoons of oil over medium heat, add the garlic and sauté for 2-3 minutes. Then add the baby spinach, 50 g of thawed peas, and about half a ladle of the pasta cooking water. Cook the mixture for 2-3 minutes over medium heat. Turn off the heat and transfer the mixture to a blender. Add the cashew nuts, milk, nutritional yeast, salt, and pepper, then blend everything until you get a smooth and homogeneous sauce.

After the pasta is cooked, drain it and put it back into the pot. Add the remaining peas and the creamy sauce obtained from the blender. Mix well, divide into 4 portions, and serve immediately.