For the basil ranch:

1. Blend cashews, water or milk, lemon juice, apple cider vinegar, olive oil and garlic powder into a smooth dressing.
2. Stir in the shallot and fresh basil. Season to taste with salt and pepper.
3. Cool down in the fridge.
4. The dressing will keep for a few days in the fridge.

For the pasta salad:

1. Cook the pasta according to package instructions (al dente!). During the last 1-2 minutes of the cooking time, add the peas.  Drain and rinse with cold water.

If serving immediately:

1. In a large bowl, combine the pasta, peas, bacon, and basil ranch. Toss until evenly coated with the dressing. Taste and season to taste with salt and pepper.
2. Garnish with extra basil leaves if desired.

If serving later:

1. In a large bowl, combine pasta, peas, bacon bits, and half of the dressing. Cover the salad with plastic wrap and place in the fridge.
2. When ready to serve, add the remaining dressing and toss until evenly coated. Taste and season to taste with salt and pepper.
3. Garnish with extra basil leaves if desired.