Cashew Pesto Pasta
Elevate your pasta night with this irresistible Cashew Pesto Pasta, a creamy and nutty twist on the classic Italian favorite. This quick and easy dish features perfectly al dente pasta tossed in a vibrant homemade pesto sauce made with toasted cashews, fresh basil, garlic, Parmesan cheese, and a zesty hint of lemon juice. The use of cashews adds a rich, buttery texture that beautifully complements the aromatic basil and garlic, while a splash of reserved pasta water ensures the sauce clings to every strand or bite. Ready in just 30 minutes, this recipe is perfect for busy weeknights or an elegant dinner with friends. Garnish with extra Parmesan and fresh basil for a picture-perfect finish that’s as delicious as it looks!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 12 oz Pasta of your choice (e.g., spaghetti, linguine, penne)
- 1 cup Raw unsalted cashews
- 2 cups Fresh basil leaves
- 2 units Garlic cloves
- 0.33 cup Grated Parmesan cheese
- 2 tbsp Freshly squeezed lemon juice
- 0.33 cup Extra virgin olive oil
- 0.5 tsp Salt
- 0.25 tsp Ground black pepper
- 0.5 cup Pasta water (reserved from cooking)
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta water before draining, then set aside.
While the pasta cooks, toast the cashews in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until they are golden and fragrant. Remove from heat and let them cool slightly.
In a food processor or blender, combine the toasted cashews, basil leaves, garlic cloves, Parmesan cheese, lemon juice, salt, and pepper. Pulse until the mixture is roughly blended.
With the food processor running, slowly drizzle in the olive oil. Blend until the pesto is smooth and creamy. If the mixture is too thick, add 1-2 tablespoons of the reserved pasta water at a time until the desired consistency is reached.
In a large mixing bowl, combine the cooked pasta with the cashew pesto. Toss until the pasta is evenly coated. If needed, add more pasta water to loosen the sauce and coat the pasta well.
Taste and adjust seasoning, if necessary, adding more salt, pepper, or lemon juice to your preference.
Serve immediately, garnished with extra Parmesan cheese and fresh basil leaves, if desired. Enjoy!
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 362 mg | 16% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 3.0 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 137 mg | 11% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 389 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
