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This is said to have been invented in America, at the Le Cirque restaurant in New York City, but is common in Italy. Adapted from the Vegetarian Times magazine.
- 1 lb whole wheat linguine
- 1 1⁄2 lbs asparagus spears, cut into 1-inch pieces
- 2 small zucchini, cut into half circles
- 1 cup raw cashews
- 1⁄2 teaspoon onion powder
- 3⁄4 teaspoon salt
- 2 cups soymilk (or whole milk)
- 3 cups grape tomatoes, halved lengthwise
- 6 scallions, finely minced
- 1⁄4 cup minced fresh basil
- 1⁄4 cup minced fresh flat-leaf parsley
- fresh ground black pepper
- freshly grated parmesan cheese, to taste
- Cook linguine according to package directions,in a large pot of lightly salted boiling water, stirring occasionally. After 7 minutes, add asparagus and zucchini. Continue cooking, stirring occasionally, until pasta is al dente and vegetables are tender, 5 to 7 minutes more. Drain well, and return to pot.
- Meanwhile, put cashews, onion powder and salt in blender, and grind fine. Add soymilk, and blend until smooth and creamy. Set aside.
- Add cashew mix, tomatoes, scallions, basil, parsley, salt and pepper to the pasta mixture. Sprinkle with cheese, to taste. Toss gently to combine, and heat over low heat, stirring frequently, 3 to 4 minutes, or until hot.