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Ingredients:

2 Lemons- Zest and Juice

1 lb Organic Linguine (or other GF Pasta)

Kosher Salt

1 cup cashews, soaked for 1 hour

1-2 Tbs. Truffle Oil (optional)

3 Tbs. Olive Oil

1 cup frozen petite peas- run under warm water to defrost.

2 Tbs. Nutritional Yeast

¼ cup fresh chopped parsley, plus 1 Tbs.

2 cups pasta water

Salt and Pepper

Instructions:

1- Using a vegetable peeler, remove three 2″-long strips of lemon zest. Thinly slice each strip lengthwise into thin strands; set aside for serving. Grate the rest of the zest and put into small bowl. Cut lemons in half and juice. You need 1/3 cup of lemon juice (you can add more lemon juice at the end of recipe if desired). Put in small bowl and set aside.

2- Cook pasta in large pot of boiling water with plenty of salt. (Add enough salt to water to taste like the sea.) Cook until al dente, don’t overcook because pasta will finish cooking in the sauce.

3- Meanwhile, drain the cashews. Put into mini food processor or blender, add 1 cup of water, and puree until very smooth and creamy.

4- Using a large pot, sauté the lemon zest in 3 Tbs. of olive oil for 1 minute. Add the cashew crema and 1 cup of pasta water to the pot, and mix well.  Cook over medium heat, whisking often, for about 2 minutes. Lower heat and add another cup of pasta water.

5- Using tongs, transfer linguine to the pot with sauce. Toss well. Add the nutritional yeast, the peas, the chopped parsley, and the reserved lemon juice. Toss again, being careful not to squish the peas.  If sauce is too thick, add more pasta water, 1 Tbs at a time, until desired consistency is reached. (Cream sauces thicken as they cool, so save some of the pasta water to add if needed)

6– Season with salt and pepper. 

7- Transfer pasta to large pasta bowl. Drizzle with truffle oil. Add reserved lemon zest