Mafaldine Pasta

Ingredients
1 garlic clove
1/4 oz. fresh tarragon
1/4 c. walnuts
2 oz. leeks, sliced (about 1 large leek)
6 oz. mafaldine (or other long, wide) pasta
2 tsp. Dijon mustard
2 tbsp. vegan butter
2 oz. soft cashew cheese (i.e. Treeline Herb & Garlic)
1 lemon
4 oz. baby arugula

Directions
Bring a large pot of salted water to a boil for the pasta. Peel and mince the garlic. Pick the tarragon leaves from the stems and roughly chop.

Place a large nonstick skillet over medium heat and add the walnuts. Toast the nuts, shaking the pan frequently, until fragrant and lightly browned, about 3 to 5 minutes. Transfer the toasted walnuts to a plate.

Return the skillet to medium-low heat with 1 tbsp. olive oil. Add the sliced leeks and cook, stirring occasionally until softened but not browned, about 3 to 5 minutes.

Once the water is boiling, add the pasta and cook until al dente. Reserve 1/3 c. of pasta water, drain the pasta and return the cooked pasta to the large pot, off the heat.

Add the minced garlic and Dijon mustard to the skillet with the melted leeks and cook until fragrant, about 1 minute. Transfer the leek mixture to the pot with the pasta and add the butter, cashew cheese, and reserved pasta water. Using tongs, toss the pasta until the butter and cheese melt and the pasta is evenly coated, about 2 to 3 minutes. Taste and adjust seasoning with salt as needed.

Halve the lemon and cut half into wedges. Add half the lemon juice and baby arugula to the pot with the pasta. Using tongs, toss the pasta until the arugula is evenly coated. Divide the pasta with melted leeks between large plates. Top with tarragon, toasted walnuts and a pinch of pepper. Serve with lemon wedges.

Serves 2.