“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.”

Ingredients Nutrition


  1. 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.
  2. 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.
  3. 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.
  4. Pour sauce over hot, drained, cooked pasta and toss to combine thoroughly. Garnish with herb springs if you like and serve immediately.
  5. 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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