Creamy Cashew-Miso Pasta with Peas and Fava Beans {gluten-free, vegan option}

INGREDIENTS

Sauce:

1/2 cup

cashews, soaked in cool water 4-12 hours and drained

zest of 1 large lemon

2 tbsp

lemon juice

1 tbsp

white miso paste

large garlic clove

1/4 tsp

dijon mustard

1 tbsp

extra-virgin olive oil

1/4 tsp

salt, or to taste

1/2 cup

fresh water

Pasta:

1 lb

fava beans

1 lb

fresh shelling peas

12 oz

dry pasta such as linguine or spaghetti

small bunch chives, snipped

freshly grated parmesan or pecorino (optional)

black pepper