Gluten free pasta with cashew spinach pesto

Ingredients:

• 200g dry, gluten free pasta (around abouts)
• 1 tsp salt
• Any other raw veggies you would like to add. I diced up 1 red capsicum, 1 carrot and another 2 big handfuls of spinach. 

Pesto Sauce:

• 1/2 cup cashews
• 2 garlic cloves, whole
• 1 Tbsp. fresh basil paste or small handful of fresh basil 
• 2 big handfuls spinach leaves, rinsed
• 1 Tbsp. lemon juice
• 1 Tbsp. walnut oil (or peanut oil or sesame seed oil)
• 1 Tbsp. Olive oil
• 1 Tbsp. apple cider vinegar
• 1/3 cup water

Directions:

• Cook pasta, with the salt, as per directions on the packet. Strain almost all of the water then return to the pot and place a lid on to keep it warm.
• Put all of the pesto ingredients into a blender and blend until a nice smooth consistency. 
• Transfer the pasta to a big bowl. Add to the pesto and combine.
• Dice up any other raw vegetables you might like to add and place them in bowl. Mix gently.
• Serve warm.