Recipe by Vegan Richa
1 1/2 to 2 cups Farfalle
5 big Chard leaves and soft ribs
4 cloves of Garlic
1 tsp Olive Oil or Organic Canola Oil
1/4 tsp Salt, or to taste
1/2 tsp Chili Flakes or Black Pepper
1/2 cup packed Basil or use 2 TB Basil Pesto
1/4 cup raw Cashews
1-2 TB Extra Virgin Olive Oil
1/4 cup water if you need it to blend well
Heat oil in a pan on low-medium heat, add garlic and chopped chard. Cook covered on low for 4-6 minutes or until chard just about starts to wilt. Blend with basil, pepper, olive oil, cashews and a little water if needed. The pesto can be stored in the refrigerator for 3-4 days without any change in color. Cook pasta and serve topped with the pesto. Garnish with some powdered raw cashew mixed with nutritional yeast and pepper flakes.