Recipe by Vegan Richa

1 1/2 to 2 cups  Farfalle

5 big Chard leaves and soft ribs

4 cloves of Garlic

1 tsp Olive Oil or Organic Canola Oil

1/4 tsp Salt, or to taste

1/2 tsp Chili Flakes or Black Pepper

1/2 cup packed Basil or use 2 TB Basil Pesto

1/4 cup raw Cashews

1-2 TB Extra Virgin Olive Oil

1/4 cup water if you need it to blend well

Heat oil in a pan on low-medium heat, add garlic and chopped chard.  Cook covered on low for 4-6 minutes or until chard just about starts to wilt.  Blend with basil, pepper, olive oil, cashews and a little water if needed.  The pesto can be stored in the refrigerator for 3-4 days without any change in color.  Cook pasta and serve topped with the pesto.  Garnish with some powdered raw cashew mixed with nutritional yeast and pepper flakes.