Cashew Pesto Pasta by Anna Marie - Musely
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Cashew Pesto Pasta

posted in Food & Drink > Recipes
  • 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.


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