Rotini with Marinara Sauce and Kale Cashew Pesto

First, prepare the kale cashew pesto: In a blender, combine 1 1/2 tablespoons raw cashews, 1/2 cup kale leaves, 4 large basil leaves, 1/2 tablespoon olive oil, and the juice of 1/2 lemon. Optionally, add 1/2 teaspoon miso paste for an umami flavor. Blend until smooth. Next, cook rotini pasta according to package directions until al dente. Drain the pasta. In a large bowl or directly in the pot, combine the cooked rotini with marinara sauce, a splash of red wine, and a dollop of almond milk ricotta cheese. Top with a generous serving of the freshly made kale cashew pesto and toss to combine. Serve immediately.