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  • 1 cup raw macadamia nuts
  • ¾ cup water
  • ⅓ cup milk or cream (can use soy or any other milk substitute)
  • 1 avocado
  • zest of 2 limes
  • 3 Tbsp. lime juice
  • ½ tsp. minced garlic
  • a splash of rum (optional)
  • salt and black pepper to taste
  • 1 bunch asparagus (about 20 spears, cut in half)
  • 3 green onions, cut into thin strips
  • olive oil
  • 12 ounces whole wheat linguine


  1. Put all the sauce ingredients in a processor and whip it into a frenzy until you have a nice, faintly green colored, and very fragrant creamy consistency.
  2. Season with s&p and set aside.
  3. Slice the asparagus pieces in half lengthwise.
  4. Heat a spoon or two of olive oil in a saute pan then add the asparagus.
  5. Saute on medium-high heat about 4-5 minutes.
  6. Add the green onion strips and continue cooking another 2-3 minutes.
  7. Season and cover.
  8. Cook the pasta until al dente then drain.
  9. Add the pasta to the saute pan with the asparagus and green onions and toss together.
  10. Add the sauce and toss until the pasta and veggies are coated.
  11. Serve immediately!