I did soak the cashew nuts in hot water for a half hour and then drained them before adding to the pesto sauce. I saved the liquid from the cashews. I then chopped up 1/4 cup of sun-dried tomatoes, and two cloves of garlic. I soaked the sun-dried tomatoes in the liquid that the cashews had soaked in. In a large skillet, I added 1 tablespoon of olive oil, the minced two cloves of garlic and drained the tomatoes, saving the liquid, and added those. I stirred those until the garlic started to soften, and then added the liquid from the soaking of the tomatoes, stirring that well. I turned off the burner and added the pasta, stirring it together with a cup of fresh arugula, and then poured the pesto sauce over it and stirred it well. It was amazing!
