Cashew Pesto with Pasta
August/September 2019 Dig In Recipe
Recipe By:
Serving: Serves 4
Prep Time: 20 Minutes
Cook Time:
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INGREDIENTS
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2 garlic cloves, roughly chopped
2 cups basil leaves
1 cup raw cashew nuts, toasted (optional)
¼ cup fresh Parmesan cheese, grated
1/8 tsp. crushed red pepper flakes
-sea salt and fresh ground pepper, to taste
1/3 cup Big Y extra virgin olive oil
3 Tbsp. water
1 lb. spaghetti noodles
DIRECTIONS
1. 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*.
2. To serve, bring pesto to room temperature. Cook noodles according to package directions.
3. If necessary, add a little of the pasta cooking water to pesto to thin out.
4. Serve pesto over noodles.
*If making ahead, stop here. Pesto can be made ahead and stored in the refrigerator for up to 1 week.
Nutrition facts:
Nutrition Information Per Serving:
Calories: 500 (Calories from Fat: 189); Total Fat: 21g (Saturated Fat: 4g); Protein: 15g; Total Carbohydrates: 55g (Dietary Fiber: 3g; Sugars: 3g); Cholesterol: 3mg; Sodium: 68mg
