Basil Cashew Pesto Pasta
Homemade pesto is the star of this vibrant pasta dish. Substituting cashews for pine nuts creates a luxuriously creamy texture that is naturally vegan-friendly. Combined with fresh greens and a touch of zesty lemon, it is a healthy, flavorful meal that comes together in just twenty minutes.
Instructions
- 1
Bring a large pan of water to the boil and cook fresh greens (200 g) for 7 minutes. Remove with tongs, rinse under cold water until cool, and squeeze out excess moisture.
- 2
In the same boiling water, cook penne (320 g) for 10 minutes. Carefully reserve pasta water (100 ml) before draining.
- 3
Place the cooked greens, garlic cloves (1 clove), most of the fresh basil (30 g), 30g of the cashews (40 g), olive oil (50 ml), and most of the lemon zest (1 handful) in a food processor. Blitz until smooth and creamy.
- 4
Return the drained pasta to the pan and mix in the pesto and reserved pasta water (100 ml). Stir well to coat, then serve topped with the remaining basil, zest, and cashews.
Nutrition Facts
Per portion