Creamy Sundried Tomato & Cashew Pasta

Ingredients

• 1 lb pasta (any shape (penne, fettuccine, or linguine recommended))
• 1.5 cup raw cashews (soaked in hot water for 15 minutes, then drained)
• 1 cup sundried tomatoes (packed, oil-packed or rehydrated)
• 3 cloves garlic cloves (minced)
• 2 tbsp fresh lemon juice
• 0.5 cup water or reserved pasta water (add gradually to reach desired sauce consistency)
• 2 tbsp extra virgin olive oil
• 0.5 tsp salt (to taste, adjust as needed)
• 0.25 tsp black pepper (freshly ground, to taste)
• 0.25 tsp red pepper flakes (to taste, optional for heat)
• 0.25 cup fresh basil (chopped, for serving)
• 0.25 cup pine nuts (toasted, optional garnish)

Instructions

1. 1

   Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.

2. 2

   While the pasta cooks, drain the soaked cashews and add them to a food processor along with the sundried tomatoes, garlic, lemon juice, and olive oil.

3. 3

   Blend until smooth, adding water or reserved pasta water a little at a time until you reach a creamy sauce consistency.

4. 4

   Season the sauce with salt, black pepper, and red pepper flakes to taste.

5. 5

   Toss the cooked pasta with the sauce, adding more pasta water if needed to reach desired consistency.

6. 6

   Serve immediately, garnished with fresh basil and toasted pine nuts if desired.

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