Bring 3 cups of water to a boil in a pot.
Add the raw cashews and simmer on medium heat for about 20 minutes, or until the cashews are soft enough to easily puncture with a fork.
Separately, boil the pasta of your choice according to the box instructions.
Reserve 1 cup of pasta water.
Once the cashews are soft, add the zucchini and continue to simmer for about 1 minute.
Turn off the heat, then quickly stir in the baby spinach for about 30 seconds until it is wilted.
Once the spinach is lightly wilted, drain the pot and add the cashews, zucchini, and spinach to a high-powered blender.
Also add the chives, basil, lemon juice, salt, and about ½ cup of the pasta water.
Blend until smooth. Add more pasta water if necessary.
Add the cooked pasta back to a pot or pan over low heat.
Slowly add the green sauce into the pasta, and stir to combine.
Let it heat up and reduce if necessary.
Taste and adjust seasoning accordingly.
Serve hot and garnish with pepper and crushed cashews.