“Taken from a magazine....wish I knew which one (randomly found in the bottom of a pile of papers on my desk).”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. In a large pot of boiling, salted water, cook the pasta according to package directions for al dente.
  3. Drain, return the pasta to the pot and toss with 2 tbsp olive oil. Cover to keep warm.
  4. Meanwhile, on a baking sheet, toss the tomatoes with 2 tbsp olive oil; season with salt and pepper. Roast in the oven until wrinkled, about 12 minutes.
  5. Using a food processor, finely chop the parsley, cashews, parmesan, garlic and lemon juice together.
  6. With the machine on, slowly add the remaining 1/4 cup olive oil and process until smooth; season with salt and pepper if desired.
  7. In a serving bowl, combine the pasta, tomatoes and pesto. Serve with additional parmesan.

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