Thursday, May 5, 2011

Cashew-Pesto Pasta

After finally feeling settled into our new place, I made a new recipe for Todd & I for dinner the other night and it was pretty tasty!

Cashew-Pesto Pasta
Cashew-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.

from Rachael Ray

Served with real sourdough bread

My parent's went to San Francisco to visit my brother & all I wanted was for them to bring me back some sourdough bread. San Francisco sourdough is the most famous sourdough bread in the U.S. and has been in continuous production for 150 years.

1 comment:

Dave said...

Thanks for sharing! Liz and I are excited to try it!

PS If you google, cashew-pesto pasta, this article is like the 4th hit!