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Cashew Pesto Pasta
Indulge in the rich and creamy flavors of Cashew Pesto Pasta, a delightful fusion of Italian and Indian tastes that will leave your taste buds craving for more. Ingredients: Cashews, Pasta, Salt, Garlic, Olive oil, Black pepper powder, Cheese
25min
Cook Time
4
Servings
Recipe
550 kCal
Recipe
1
Boil 250 grams of pasta (preferably penne or fusilli) in a large pot of salted water until al dente. Drain and set aside.
2
In a pan, dry roast 100 grams of cashews on low heat until they turn golden brown. Remove from heat and let them cool.
3
In a blender, add the roasted cashews, 1 cup of fresh basil leaves, 2 cloves of garlic, 1/4 cup of grated Parmesan cheese, salt to taste, and 1/4 teaspoon of black pepper. Blend until smooth.
4
While blending, slowly drizzle in 1/4 cup of olive oil until the mixture becomes a smooth paste.
5
In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the cooked pasta and cashew pesto sauce. Toss well to coat the pasta evenly.
6
Cook for 2-3 minutes until the pasta is heated through. Adjust salt and pepper if needed.
7
Serve hot, garnished with grated Parmesan cheese and fresh basil leaves.
Nutrition
550
kCal
18 g
Protein
35 g
Fat
45 g
Carbs
100 g of Cashews
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2 cloves of Garlic
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½ tsp of Black Pepper Powder
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