Cook ditalini in a large pot of salted water until al dente; drain and set aside.

While pasta cooks, sauté onion in olive oil over medium heat until translucent. Add peas and greens, cook until wilted, then remove from heat.

Blend soaked cashews, water, garlic, lemon juice, basil, parsley, salt, and pepper until smooth and creamy.

Combine cooked pasta, sautéed veggies, and cashew-herb sauce in the pot. Toss over low heat until well coated.

Serve warm, garnished with extra fresh herbs and a drizzle of olive oil. Add a pinch of chili flakes for heat if desired.