This pesto pasta is the besto around! I find traditional pesto pasta meals can feel heavy, so I prefer this recipe because it uses less oil and cheese without compromising taste.
Ingredients
½ cup raw cashews, soaked in hot water (can sub pine nuts or walnuts)
5 cups loosely packed spinach leaves
1 cup loosely packed basil with the thick stems removed
¼ cup unsweetened dairy milk
1 tbs lime juice
½ tsp black pepper (to taste)
1 tsp crushed red pepper (to taste)
8 oz pasta of your choice
1 tsp olive oil
1 tbs minced garlic
Salt (to taste)
Optional – parmesan cheese
Method
1 Cook the pasta for 1 min less than the directions. Drain the pasta and keep ½ cup of the cooking water to the side
2 Drain the cashews and pulse in a food processer about 8 times – it should be ground evenly
3 Add spinach, basil, milk, lime juice, pepper, red pepper, and ½ tsp salt and continue to pulse until it’s finely chopped. You may need to scrape down the sides to make sure it’s of an even consistency
4 Heat oil in a skillet and add garlic. Cook for about 30 sec and then add pasta, pasta water, and pesto
5 Mix together and cook on low until the sauce thickens
6 Turn off heat and taste the pasta and add additional seasonings per your taste
7 Top with parmesan cheese and serve immediately. Mangia!
Tags: Italian
