Cashew-Pesto Pasta

February 2011
Cashew-Pesto Pasta

by 10 people

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Makes: 4 servings

Prep: 10 mins

Cook: 15 mins

  • 1 12 ounce box  farfalle pasta
  • 1/2 cup extra-virgin olive oil
  • 2 pints grape tomatoes, halved
  • Salt and pepper
  • 2 cups flat-leaf parsley leaves
  • 1/4 cup roasted cashews
  • 1/4 cup grated parmesan cheese, plus more for serving
  • 1 clove garlic
  • Juice of 1/2 lemon
  1. Preheat the oven to 375 degrees . In a large pot of boiling, salted water, cook the pasta according to package directions until al dente. Drain, return the pasta to the pot and toss with 2 tablespoons olive oil. Cover to keep warm.
  2. Meanwhile, on a baking sheet, toss the tomatoes with 2 tablespoons olive oil; season with salt and pepper. Roast in the oven until wrinkled, about 12 minutes.
  3. Using a food processor, finely chop the parsley, cashews, parmesan, garlic and lemon juice. With the machine on, slowly add the remaining 1/4 cup olive oil and process until smooth; season with salt and pepper.
  4. In a serving bowl, combine the pasta, tomatoes and pesto. Serve with more parmesan.
  • Make the pesto with arugula or spinach instead of the parsley.
  • Double the pesto and refrigerate the extra for 4 days or freeze for up to 6 months.
  • Save the largest grape tomatoes for kebabs.