Golden Squash Pasta with Black Summer Truffles, Creamy Truffle Sauce, and Sweet Peas

• 1 cup chopped celery root
• 1/2 medium sweet tart apple, such as Fuji
• 1 cup raw cashews, soaked 4 hours or more
• 3 tablespoons lemon juice
• 1 tablespoon nutritional yeast
• About 1 tablespoon truffle paste (see Headnotes)
• Sea salt
• Freshly ground black pepper
• 2 to 3 medium gold bar squash, julienned on a mandoline
• Sea salt
• 1 small black summer truffle, shaved thin on a mandoline
• 1/2 pint freshly shelled peas
• 1/2 bunch chives, cut in small batons
• Freshly ground black pepper
• 2 teaspoons hazelnut or truffle oil
• 1 squeeze lemon juice
• Chervil blossoms, or fresh chervil leaves

1. In a juicer, juice the celery root and the apple and add both to a Vita Mix or high speed blender with the cashews, lemon juice, and yeast.
2. Blend until completely smooth, adding water if necessary to thin it to a creamy sauce consistency.
3. Add the truffle paste, salt, and pepper, to taste.
4. Place the squash in a colander, toss with about 1/2 teaspoon sea salt, and let sit for at least 30 minutes to allow a bit of the liquid to drain out.
5. Place the squash in a medium bowl.
6. Finely julienne about half of the truffle slices and add to the squash along with the peas and chives.
7. Add a ladleful or two of sauce-enough to lightly coat the squash-season with pepper and toss.
8. Divide the squash pasta among 4 shallow serving bowls and spoon the remaining sauce around it.
9. In a small bowl, toss the remaining truffle slices with the oil, lemon juice, and a pinch of sea salt.
10. Arrange the slices around the pasta.
11. Garnish with the chervil.

celery root, apple, cashews, lemon juice, nutritional yeast, truffle paste, salt, freshly ground black pepper, gold bar squash, salt, black summer truffle, peas, chives, freshly ground black pepper, hazelnut, lemon juice, chervil blossoms

Taken from www.cookstr.com/recipes/golden-squash-pasta-with-black-summer-truffles-creamy-truffle-sauce-and-sweet-peas (may not work)