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Pesto and Cashew Pasta

Nadia Galinova
Translated by
Nadia Galinova
Pesto and Cashew Pasta
Image: VILI-Violeta Mateva
06/11/2021
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Preparation
20 min.
Cooking
15 min.
Тotal
35 min.
Servings
2
"Divine taste and aroma - an easy dinner for your loved ones"

Ingredients

  • pasta - 9 oz (250 g)
  • for the pesto
  • fresh basil leaves - 15 pcs.
  • fresh mint leaves - 7 - 8 pcs.
  • raw cashews - 2 tbsp.
  • garlic - 2 cloves
  • olive oil - 3 1/3 tbsp (50 ml)
  • pasta water - from the boiled water 3 1/3 tbsp (50 ml)
  • sea ​​salt - by taste
  • parmesan - 1 tbsp.
measures

How to cook

First, boil the pasta in boiling salted water according to the instructions and strain well. Separate 50-100 ml of the water and set aside.

The basil and mint leave stalks are removed. Mix with raw cashews, a pinch of sea salt, peeled garlic cloves and olive oil.

Grind in a blender jug ​​or crush them in a mortar. Add the water you set aside earlier, from the cooked pasta and mix well.

Pour the cooked pasta into a plate, add the basil and mint pesto on top and sprinkle with Parmesan cheese. Serve it immediately.

A very tasty light dinner.

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