Creamy Pea Pesto Potato Bowls

Ingredients

• 1.5 Pound Yukon Gold potatoes - 1 1/2 pounds, Cut into 3/4-inch cubes before boiling.
• 2 Cup frozen peas - 2 cups, Covered with hot water, left to stand, then drained before blending.
• 1 Can canned chickpeas, drained and rinsed - 1 15-ounce can, drained and rinsed
• 1 Cup fresh basil - 1 packed cup
• 0.5 Cup raw cashews - 1/2 cup, Covered with hot water, left to stand, then drained before blending.
• 5 Ounce baby spinach - 5 ounces
• 2 Tablespoon extra-virgin olive oil - 2 tablespoons, Divided: 1 tablespoon for the pesto and 1 tablespoon for the skillet.
• 2 Tablespoon lemon juice - 2 tablespoons
• 1 Count garlic - 1 small clove, Small clove used in the pesto.
• 2 Tablespoon nutritional yeast - 2 tablespoons
• 1 Teaspoon fine salt - 1 teaspoon, Divided: 3/4 teaspoon in the pesto and 1/4 teaspoon in the skillet.
• 0.25 Teaspoon black pepper - 1/4 teaspoon

Instructions

1. Cut and boil the potatoes

   1. Cut the potatoes into 3/4-inch cubes. Place them in a large saucepan, cover with water by 2 inches, bring to a boil, and cook 12 to 15 minutes until tender.

2. Soften the peas and cashews

   2. Once the potato water is boiling, ladle 1 cup of hot water over the frozen peas and cashews in a heatproof bowl. Let stand 5 minutes, then drain.

3. Blend the creamy pea pesto

   3. Add the peas, cashews, basil, 1 tablespoon olive oil, lemon juice, garlic, nutritional yeast, 3/4 teaspoon salt, black pepper, and 1/2 cup hot potato cooking water to a blender. Blend until smooth.

4. Drain potatoes and heat oil

   4. Drain the potatoes. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat.

5. Cook the bowl mixture

   5. Add the chickpeas and cook 3 minutes, stirring occasionally. Add the potatoes, baby spinach, and remaining 1/4 teaspoon salt. Cook 2 to 3 minutes until the spinach wilts.

6. Assemble and serve

   6. Divide the potato mixture among 4 bowls. Spoon the creamy pea pesto over the top and serve warm.