INGREDIENTS
1/2 cup
Artichoke hearts
1 tbsp
Dill, fresh
1/2
English cucumber
2 cloves
Garlic
1
Lemon, Juice of large
1/2 cup
Sun dried tomatoes
2 tbsp
Almond milk
1/2 cup
Kalamata olives
16 oz
Pasta
1/4 tsp
Black pepper
1 tsp
Salt
2 tbsp
Olive oil
1 cup
Cashews, Raw