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So simple, yet so satisfying; this creamy, savory, cashew and basil pesto pasta is as refreshing as it is comforting. It is fantastic as a weeknight meal at home or to share with excitement for an event!
Basil & Cashew Pesto Pasta
I N G R E D I E NT S :
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2 cups Organic Raw Cashews
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1 cups boiling water
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1 lb. linguine
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2 cups pasta water
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3 tablespoons nutritional yeast
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1 large lemon
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3 cloves garlic
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2 loose cups basil leaves
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Salt and pepper to taste
M E T H O D :
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Place cashews in a medium bowl and pour the boiling water on top. Allow to soak while cooking the pasta. (Or soak overnight in the fridge with room temperature water for maximum nutrient retention.)
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Cook linguine in salted water according to instructions. Reserve 2 cups of pasta water before straining.
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When ready, transfer the pasta water, bowl of soaked cashews and water, as well as the nutritional yeast to a blender or food processor.
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Zest and juice the lemon, then add the garlic and basil. Blend until smooth and consistent.
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Season to preference then transfer the mixture over the linguine.’
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Stir to coat and combine. (Optional: Garnish with toasted nuts, grilled vegetables and extra basil leaves.) Enjoy!