Linguine Pasta with Cashew/Cilantro Pesto

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Linguine Pasta with Cashew/Cilantro Pesto

Yield 4

Author Chef Arlene Jacobs

Prep time

10 Min

Cook time

15 Min

Total time

25 Min

A satisfying, plant-based pasta dish for any week night dinner.

Ingredients

Cashew/Cilantro Pesto:

• 1 cup raw cashew pieces
• ¼ cup water
• 3 tbsps. extra-virgin olive oil
• 1 cup packed cilantro leaves with tender stems
• 1 squirt Sriracha
• Salt, to taste
• 1-inch piece ginger, sliced
• 1 medium clove garlic, roughly chopped
• Juice of ½ lime

Pasta

• 2 tbsps. extra-virgin olive oil
• 1 lb. linguine, cooked to package directions.
• 1 bunch of kale, blanched, roughly chopped and squeezed dry
• 2/3 cup cherry tomatoes
• Kosher salt and pepper, to taste

Instructions

For the Pesto

1. 1. Soak cashew pieces in water in the refrigerator for 6-8 hours, or overnight. Drain.
2. 2. Combine cashews with olive oil, cilantro, Sriracha, salt to taste, ginger, garlic and lime juice. Grind in food processor to a grainy consistency. Check for seasonings and adjust, to taste.

For the pasta

1. 1. In a large sauté pan, over medium-high heat, heat the olive oil for about 1 minute. Add the kale and cherry tomatoes. Season to taste with salt and pepper and toss until tomatoes are blistered and kale is tender, 2-3 minutes more. Add drained pasta to the pan and stir.
2. 2. Add enough of the cashew/cilantro pesto to generously coat the pasta, reseason and serve.

Notes

 Any leftover pesto can be used cold as a dip for vegetables, as a vinaigrette with the addition of olive oil and more lime juice or gently heated and served with cooked vegetables and/or rice.

When draining pasta, save some of the cooking water to use to moisten the sauce at the end, if needed.