Spring Herb and Toasted Cashew Pasta

"This dish has nearly all of my favorites. It's a tiny bit spicy with ginger and jalapenos, and absolutely loaded with fresh herbs; the cashews make it a delicious light vegetarian lunch. I like to use fettuccine, but any similar pasta would work. And, for more "punch", I actually use serrano peppers instead of the jalapeno. Cook time includes toasting of cashews and the pasta prep. This recipe is adapted from another published in "Spring: Recipes Inspired by Nature's Bounty" by Joanne Weir."
 
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Ready In:
48mins
Ingredients:
15
Serves:
6
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ingredients

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directions

  • Preheat oven to 350 degrees F. Spread cashews in a single layer on a baking sheet and toast in oven about 6 minutes, or until golden. Remove and set aside.
  • Pulse cashews in a blender or food processor until they form a rough paste. Add jalapeno, garlic, ginger and coriander and pulse to once again form a rough paste.
  • In a small bowl, combine the oils. Add half of the oil plus all of the fresh herbs to the cashew mixture in the blender and pulse to make a paste. Add lime juice and the remaining mixed oils; process until smooth. Season to taste with salt and pepper, keeping at room temperature.
  • Pour sauce over hot, drained, cooked pasta and toss to combine thoroughly. Garnish with herb springs if you like and serve immediately.
  • I also like to toast and chop up a few extra cashews and add them to the dish for a little additional crunch.

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