Some days a girl just has to have her carbs and greens. Today's lunch reminded me of an old Italian Pesto and Peas cold pasta salad. I used the recipe below for the pesto and tossed with my favorite spelt linguine, cooked al dente, throwing the peas into the cooking water for the last two minutes.
We used plenty of fresh spinach and basil in the pesto with cashews (husband has nut allergy but can eat cashews).
It is equally tasty spread on a whole grain roll split and topped with onions, peppers and mushrooms, then baked, like a pizza.
Our oldest son, the teenager who hates all vegetables, is striving to be vegan (his desire). He's vegan, not plant-based, due to his dislike of all things vegetable. This pesto sneaks by him with the basil disguising the spinach even though the portions are not equivalent. Nutritional yeast adds the cheese flavour, plenty of lemon juice the zing, and the cashews leave a nice nutty tone to the taste buds.
Make plenty, it will keep in the fridge for a week or so. It's nice spread on sandwiches or added to a bowl of piping hot soup.