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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Cashew Pesto Pasta Recipe

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This recipe for Cashew Pesto Pasta is from Pasado's Safe Haven Cooks!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb pasta (any shape)
1 bunch fresh basil (1 C)
¾ C cashews raw or roasted
¼ C olive oil
2 cloves garlic
2 Tbsp nutritional yeast
2 Tbsp lemon juice
¼ tsp salt (or to taste)
¼ tsp black pepper
Directions:
Directions:
1. Bring a large pot of water to a boil and cook the pasta according to the package directions
2. Add the basil, cashews, olive oil, garlic, nutritional yeast, lemon juice, salt and pepper into a food processor
3. Pulse until everything is ground into a paste, but it still has a bit of texture, stopping to scrape the sides as needed
4. Add the pesto to the pot with the pasta and toss until well combined
5. Serve hot

 

 

 

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