Pasta mit Bärlauchpesto und Spinat

1. Thoroughly wash the herbs. Pour hot water over the cashews and let them sit briefly. Puree together with wild garlic, chives, lemon juice, cashews, and olive oil in a blender. Season with salt and pepper.

2. Wash the spinach thoroughly and drain well.

3. Bring water to a boil in a pot, add salt, and add the pasta. Cook al dente in about 7-10 minutes.

4. While the pasta is cooking, heat a large skillet over medium heat. Add a tablespoon of olive oil and sauté the spinach for 2-3 minutes until wilted.

5. Drain the pasta and reserve about 1/2 cup of pasta cooking water. Add the cooked pasta to the skillet with the spinach.

6. Mix in the pesto, adding the reserved pasta cooking water as needed to create a smooth sauce that coats the pasta evenly. Sprinkle with nutritional yeast flakes, and enjoy!