Here’s a riff on a cold bar salad that Wheatsville makes.
1/2 cup Cashews [raw]
2 tsp Tamari
2 Garlic Cloves [roughly chopped]
1-1/2 cups Kidney Beans [cooked]
2 servings Spaghetti
1 Tbs Olive Oil
handful of Basil + Parsley [chopped]
Fresh Ground Black Pepper
1/2 Lemon [juice only]
Cook spaghetti in a pot of salted water till al dente. Meanwhile, pulse cashews in a food processor. When they are ground finely, add tamari and garlic and pulse until well mixed.
Heat olive oil in a large saute pan. Add cashew paste + red beans, stirring till heated through. Add pasta and 1/2 cup+ of the pasta cooking water to moisten to desired consistency. Top with fresh herbs, lemon juice + ground black pepper.
Serves 2 generously.