CASHEW PESTO PASTA

  • PREP: 5M
  • COOKING: 10M
  • TOTAL: 15M
  • DIFFICULTY: EASY

FOR THE PASTA/COURGETTI

3 servings of pasta (I use brown rice pasta) or 2/3 courgettes for courgetti

FOR THE PESTO

100g cashews for the pesto & 50g cashews to sprinkle

1 ripe avocado

1 and a 1/2 lemons

25g of fresh basil

4 tablespoons of olive oil

3 tablespoons of water

2 teaspoons nutritional yeast (this is optional, leave it out if you don’t have any)

1 clove of garlic

Salt

METHOD:

Place 50g of the cashews into a food processor and pulse for a few seconds, until they’re broken up. Then toast them in a frying pan until they go golden brown

Now add all the pesto ingredients, except the pasta/courgetti, in a blender and blend until smooth and creamy. Then toss with your pasta/courgetti and sprinkle with the toasted cashews.

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