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Cashew Pesto Pasta
Food & Drink
8-10 ounces pasta noodles
1 cup packed basil leaves
⅓ cup Diamond of California Cashew Halves
1 tablespoon minced garlic
⅓ cup extra virgin olive oil
⅓ cup shredded parmesan cheese
½ teaspoon salt (or to taste)
¼ teaspoon black pepper
½ teaspoon fresh lemon juice
Cook noodles according to package instructions. Drain and set aside.
Combine basil leaves, cashews, garlic, olive oil, parmesan cheese,salt, pepper, and lemon juice in a blender or food processor. Pulse until smooth.
Toss noodles with pesto and serve. Top with additional parmesan cheese and cashews if desired.