Green Spaghetti [100% vegan; optional raw]

Despite the odd title, this simple recipe has become a definite favourite for our family and community. I gathered my initial inspiration for it from a Nigella Lawson recipe, but have modified it extensively from her version.  Her aim was to create a nut-free pesto, which, as you can see below, I've changed completely!

The pesto is 100% raw and can be eaten with raw courgette "spaghetti" for a raw variant of this recipe.

Raw Basil Cashew Pesto

• 1 cup organic cashews, soaked in water overnight and drained
• 2 cups fresh basil leaves, washed
• 1/4 cup organic, extra virgin olive oil
• 2 tsp sea salt

Blend well using hand blender, adding in a bit of water if necessary.  Set aside.

Green Spaghetti

• 2 large potatoes, cubed but not peeled
• 2 large handfuls topped and tailed fresh green beans
• 1 packet wholemeal spelt spaghetti  [why spelt?]

Fill a large saucepan with cold water.  Add potato pieces and cook until potatoes are softening.  Add packet of spaghetti and cook for a further five minutes.  Add green beans and stir well.  Cook until green beans are very lightly steamed but still crunchy.  Drain carefully using large colander, and stir in basil cashew pesto.

Serve with black pepper and optional freshly grated parmesan.  This recipe tastes absolutely delicious without the parmesan, so don't add cheese until you've tried it!

Serves 6 with the addition of a large green salad.