* 35g cashews * 50g (2 small bunches) fresh basil * 40g fresh parsley * 80g spinach (fresh or frozen) * 1 tbsp capers * 80g white onion, caramelized * 4 cloves garlic * 50ml lemon juice * ½ tbsp cider vinegar * 30g yeast flakes * 60g miso paste * ½ tsp sea salt * ¼ tsp black pepper * 50ml extra virgin olive oil * 800ml water
**Sauce slurry**
* 1 tbsp cornstarch * 2 tbsp water
**Veg & Pasta**
* 380g orecchiette pasta * 280g frozen peas * 240g spinach (fresh or frozen)
**Garnish**
* 40g hazelnuts, finely chopped
###Instructions
1. Soak your cashew nuts in cold water overnight or 6 hours minimum. 1. To make your sauce, add into a blender the soaked cashews, fresh basil, fresh parsley, garlic cloves, spinach, capers, lemon juice, caramelised onion, cider vinegar, yeast flakes, salt, pepper, miso, extra virgin olive oil and some of the water. Blend until completely smooth (keep adding more water as you require). Add into a saucepan with the rest of the water and heat until nearly boiling, then whisk in the cornstarch slurry and cook for 5 minutes until noticeably thickened. 1. Cook your pasta according to the packet instructions or until al dente and in a separate pot, blanch the frozen peas. 1. Toast the hazelnuts in a frying pan for 4-5 minutes until lightly golden and fragrant. 1. To bring it all together, add the cooked pasta into the sauce, with the peas and spinach and stir until everything is well combined and piping hot. 1. Drizzle with extra virgin olive oil and sprinkle over the toasted hazelnuts. Serve with a few lemon slices for extra citrus punch.
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###Ingredients
**Sauce**
* 35g cashews
* 50g (2 small bunches) fresh basil
* 40g fresh parsley
* 80g spinach (fresh or frozen)
* 1 tbsp capers
* 80g white onion, caramelized
* 4 cloves garlic
* 50ml lemon juice
* ½ tbsp cider vinegar
* 30g yeast flakes
* 60g miso paste
* ½ tsp sea salt
* ¼ tsp black pepper
* 50ml extra virgin olive oil
* 800ml water
**Sauce slurry**
* 1 tbsp cornstarch
* 2 tbsp water
**Veg & Pasta**
* 380g orecchiette pasta
* 280g frozen peas
* 240g spinach (fresh or frozen)
**Garnish**
* 40g hazelnuts, finely chopped
###Instructions
1. Soak your cashew nuts in cold water overnight or 6 hours minimum.
1. To make your sauce, add into a blender the soaked cashews, fresh basil, fresh parsley, garlic cloves, spinach, capers, lemon juice, caramelised onion, cider vinegar, yeast flakes, salt, pepper, miso, extra virgin olive oil and some of the water. Blend until completely smooth (keep adding more water as you require). Add into a saucepan with the rest of the water and heat until nearly boiling, then whisk in the cornstarch slurry and cook for 5 minutes until noticeably thickened.
1. Cook your pasta according to the packet instructions or until al dente and in a separate pot, blanch the frozen peas.
1. Toast the hazelnuts in a frying pan for 4-5 minutes until lightly golden and fragrant.
1. To bring it all together, add the cooked pasta into the sauce, with the peas and spinach and stir until everything is well combined and piping hot.
1. Drizzle with extra virgin olive oil and sprinkle over the toasted hazelnuts. Serve with a few lemon slices for extra citrus punch.
[Source](https://www.instagram.com/reel/C1kC1SlKb6V/)
I find the bizarre over-acting in these videos to be unsettling.
Or maybe I’m overreacting because I am old and don’t understand the inherent gravitas of tik tok, who knows