Cashew-Pesto PastaCashew-Pesto Pasta
One 12-ounce box farfalle pasta
1/2 cup extra-virgin olive oil
2 pints grape tomatoes, halved
Salt and pepper
2 cups flat-leaf parsley leaves
1/4 cup roasted cashews
1/4 cup grated parmesan cheese, plus more for serving
1 clove garlic
Juice of 1/2 lemon
1.Preheat the oven to 375°. In a large pot of boiling, salted water, cook the pasta according to package directions until al dente. Drain, return the pasta to the pot and toss with 2 tablespoons olive oil. Cover to keep warm.
2.Meanwhile, on a baking sheet, toss the tomatoes with 2 tablespoons olive oil; season with salt and pepper. Roast in the oven until wrinkled, about 12 minutes.
3.Using a food processor, finely chop the parsley, cashews, parmesan, garlic and lemon juice. With the machine on, slowly add the remaining 1/4 cup olive oil and process until smooth; season with salt and pepper.
4.In a serving bowl, combine the pasta, tomatoes and pesto. Serve with more parmesan.