Let's Go Nuts: The Best 40 Savory, Sweet n' Salty Nut Recipes by Christina Tosch

Author:Christina Tosch [Tosch, Christina]
Language: eng
Format: epub
Published: 2019-08-30T22:00:00+00:00

Cashew Nut and Pesto Pasta

A light and smooth pesto sauce will cling extremely well to twisted al dente pasta.

Servings: 2

Total Time: 20mins

Ingredients:

• 7 ounces fusilli pasta

• 10 Cashew nuts

• 2 garlic cloves (peeled)

• Sea salt and freshly ground black pepper

• Zest and freshly squeezed juice of 1 lemon

• 2 handfuls of rocket leaves (washed, dried, chopped)

• Olive oil

• 2 tbsp Parmesan cheese (freshly grated)

• Handful of basil leaves (chopped)

Directions:

1. Cook the pasta according to the package directions and until al dente. Drain and keep warm.

2. Meanwhile, add the nuts to a pestle and mortar and pound to form a coarse powder.

3. Next, add the garlic along with a pinch of sea salt, and once again, pound.

4. Add the lemon zest and juice to the mixture and continue to pound and mash to a pesto-like consistency.

5. Add enough oil to create a sauce and stir in the grated Parmesan.

6. Season with more salt and black pepper and stir through the warm pasta.

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