Cashew Pesto with Pasta

Directions

1. Wash hands with soap and water.

2. Rinse fresh produce.

3. In a food processor, add garlic and process until minced. Add basil, cashews, cheese, red pepper flakes and salt and pepper to taste. Turn on processor and drizzle in the oil. Process until pesto reaches desired consistency, stopping to scrape down the sides as necessary. If needed, adjust consistency by adding water, 1 tablespoon at a time; cover and refrigerate*.

4. To serve, bring pesto to room temperature. Cook noodles according to package directions.

5. If necessary, add a little of the pasta cooking water to pesto to thin out.

6. Serve pesto over noodles.

*If making ahead, stop here. Pesto can be made ahead and stored in the refrigerator for up to 1 week.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!