Recipe: Pasta salad with green cashew dressing

Our cashews, a little garlic, parsley and basil make a creamy salad dressing in no time. It's perfect for mixing into a green pasta salad with pistachio nuts and vegan feta. Recipe by Shabnam Rebo, The Hungry Warrior

Ingredients for 4 servings:

• 90 g broken or whole cashews
• 1 clove of garlic
• 7 g coriander leaves
• 7 g flat leaf parsley
• 15 g basil
• 50 ml lemon juice
• 2 tbsp olive oil
• 130-150 ml water
• Salt and pepper to taste
• 160 g frozen peas
• 150 g cucumber
• 30 g shelled pistachios
• 300-350 g pasta of your choice
• 60 g rocket
• 100 - 150 g vegan feta

Instructions:

1. Soak the cashews pieces in hot water for about 20 minutes and prepare everything else in the meantime.
2. Crush and mince the garlic. Wash the herbs and chop them roughly.
3. Drain the soaked cashews and place them in a container with the garlic, herbs, lemon juice, olive oil and salt. Blend with a stick blender (or in a stand mixer) until creamy.
4. Boil the pasta. Just before it's ready, blanch the peas in the same pot, then drain everything together. Wash the rocket, crumble the feta, dice the cucumber, toast and chop the pistachios.
5. Place all the ingredients in a salad bowl, stir in the dressing and top with pistachios.