Cashew Pesto with Pasta

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Serving: Serves 4
Prep Time: 20 Minutes

August/September 2019 Dig In Recipe

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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.

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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