Summer Vegetable Pesto Pasta - cooking recipe

Ingredients

4 medium zucchini, peeled and spiral sliced (I use the VeggiePasta 4-Blade Spiralizer I found on Amazon.com)
1 cup asparagus, chopped
2 tablespoons extra virgin olive oil (EVOO)
1 cup cremini mushroom, chopped (or your favourite in-season mushroom)
1/2 cup frozen peas (omit for Paleo)
1/2 cup cherry tomatoes, halved
1 cup raw cashews
4 cups boiling water
1 tablespoon lemon juice
1 garlic clove, chopped
2 tablespoons fresh basil, chopped
1/4 teaspoon sea salt
1/8 teaspoon black pepper (to taste)
1/8 teaspoon ground nutmeg (to taste)
1 tablespoon toasted pine nuts (to garnish)
1 tablespoon fresh basil (to garnish)

Preparation

Boil the water in a kettle or on stovetop, and soak the cashews in the boiling water for maximum of half an hour. [Soaking the cashews breaks down phytic acid and allows for proper digestion. It also neutralizes enzyme inhibitors, making digestion a whole lot easier.).
Pour some of the water into a large saucepan and place the zucchini noodles in the water for about 2 minutes.
Drain the noodles and place on a baking tray lined with parchment paper. [This helps to drain excess water].
Saute the mushrooms in a little olive oil for about 4 minutes (must not exceed medium heat).
Remove the cashews from the water and drain. Keep the sack water to one side.
Place the cashews in a blender (or food processor) with 1 cup of the soak water. Add in the lemon juice, nutmeg, basil, salt, pepper and garlic. gently pulse until everything is well combined and smooth.
Serve sauce over the pasta. Bon appetite!