Basil and cashew pesto pasta

Homemade pesto is the focal point of this simple pasta recipe

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the fresh greens in boiling water for 7 mins, then remove with tongs (leaving the water in the pan) and rinse under cold water until cool. Squeeze out the excess water.

Step 2

Cook the penne in the same pan for 10 mins, then drain, reserving 100ml of the pasta water.

Step 3

Meanwhile, put the greens, garlic, most of the basil, 30g cashews, the oil and most of the lemon zest in a food processor. Blitz until smooth.

Step 4

Tip the drained pasta back into the pan and add the pesto along with the reserved pasta water. Stir well to coat the pasta, then divide between 4 bowls. Top with the remaining basil, lemon zest and cashews to serve.

↑Support creators by visiting their site 😊