Creamy Cashew Lemon Pasta with Spring Vegetables

Step 1

To make the sauce: add all ingredients to a powerful blender and blend until a creamy texture is reached, about 1 minute. Set sauce aside until ready to use.

Step 2

Bring a large pot of water to a boil and cook pasta according to package directions. When pasta is about 1 minute from being done, throw in the peas and asparagus (If peas are frozen you can throw them a few minutes before).

Step 3

Drain pasta and return to pot. Add in the watercress leaves and lemon sauce and stir until combined. Add more salt to taste, if desired.