Cashew Pesto Pasta
This is a wonderfully simple dish that you can throw together in just ten minutes or so, which means it’s ideal as a speedy weekday supper. It’s my favourite pesto yet – vibrant, bursting with flavour and extra creamy, thanks to the mix of cashews and avocado. I’m sure you guys are going to love this one! I use pasta when I’m hungry, and courgetti when I want something lighter, but either way it’s delicious.
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
3 tablespoons of water
1 clove of garlic
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.