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Recipe Summary test

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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