Cashew-Pesto Pasta

Cashew-Pesto Pasta
  • Cook Time
  • Prep Time
  • 4Servings


  • 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


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.

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.

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.

In a serving bowl, combine the pasta, tomatoes and pesto. Serve with more parmesan.