CASHEW PESTO PASTA

By porklion

Yields: 4 Servings

Preparation Time: 10 min
Cooking Time: 15 min

Source: Pachael Ray Everyday 02/11

Ingredients

• One 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

Details

Preparation time 10mins
Cooking time 25mins
Adapted from rachaelraymag.com

Preparation

Step 1

1) Preheat the oven to 375°. 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.