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Cashew Pesto Pasta
Created by: Howcan Team
Ingredients
- 8 oz of pasta
- 1 cup of fresh basil leaves
- 1/2 cup of cashews
- 2 cloves of garlic
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of olive oil
- Salt and pepper to taste
Instructions
- Cook 8 oz of pasta according to package instructions. Drain and set aside.
- In a food processor, combine 1 cup of fresh basil leaves, 1/2 cup of cashews, 2 cloves of garlic, and 1/2 cup of grated Parmesan cheese. Pulse until finely chopped.
- With the food processor running, slowly drizzle in 1/4 cup of olive oil until the mixture is smooth and creamy. Season with salt and pepper to taste.
- In a large pan, heat the pesto sauce over medium heat. Add the cooked pasta and toss to coat evenly. If the sauce is too thick, add a splash of pasta cooking water to loosen it up.
- Serve the cashew pesto pasta hot, garnished with extra Parmesan cheese and fresh basil leaves if desired. Enjoy!
Cashew pesto pasta is a delightful fusion of Italian and Asian flavors, with a rich history dating back to the 1980s. This dish originated in California, where innovative chefs sought to create a unique twist on traditional pesto by incorporating creamy cashews. The dish quickly gained popularity for its velvety texture and nutty undertones, becoming a staple in many fusion restaurants across the United States. Today, the best versions of this dish can be found in trendy eateries in cities like San Francisco and Los Angeles. To make the perfect cashew pesto pasta, it's crucial to use high-quality cashews and fresh basil, ensuring a harmonious blend of flavors. For a vegan alternative, some chefs substitute Parmesan cheese with nutritional yeast, adding a delightful umami kick.
30 min
4
450 calories
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