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Hey Pickles!

We're coming to you a day later than usual. Sam wasn't feeling well on our regularly scheduled recording day, so here we are. Better late than never!

This week we have a new recipe From Our Vegan Kitchen. We came up with a recipe for a spinach Pesto Linguine. Get the recipe below, and if you make the recipe, be sure to let us know how it came out. Also, let us know if there are any issues with the recipe because we're just getting used to writing out our recipes!

Our Main Topic this week is what we found in vegan news recently. Thankfully most of it is positive!

Our Listener Shout Out this week goes out to Sharon Genco! Thank you , Sharon for all of your support for the show. Send us your info, and we'll send you a swag bag!

Thank you so much for listening.
We love you all, Christine & Sam

Sorry that the links to the articles are missing. There wasn't enough room with the addition of the recipe. Ugh.

This Week's Recipe:

C & C’s Spinach Pesto Linguine - Ep. 76

Serves 3 - 4

Ingredients

1 lb Linguine of choice

2 C Fresh spinach roughly chopped

1/2 C Fresh basil roughly chopped

1 C Raw cashews soaked in boiling water for 1 hour

3 T Olive oil

4 Cloves garlic minced (unless you have a high powered blender)

1/4 C Pepitas, or pine nuts, or walnuts

1/4 t salt or to tastes

1/4 t ground black pepper

1/2 C Water

Add more water if you feel the pesto is too thick

Instructions

Drain the cashews

Blend the cashews and water in a blender until smooth

Add spinach, basil, garlic, olive oil, salt & pepper. Blend til smooth 

Add nuts of choice and pulse in leaving some texture

Cook the pasta according to the package instructions

Mix the pesto into the cooked pasta, and add salt to taste

We add sautéed veg, onion, and vegan sausage adding white or cannellini beans at the end of the sauté

Top or blend the sautéed veg into the pasta - it’s your choice!

ENJOY!!

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