Creamy Lemon and Pepper Pasta
Ingredients
- 1 cup cashews, soaked in boiling water
- 1 lemon, juiced and zested
- 4 cloves garlic
- 1 tbsp butter
- 1 tsp pepper
- 1 1/2 tsp salt
- 1/8 tsp turmeric
- 3 cups reserved pasta water (begin with 1 1/2 cups)
- 8-10 oz pasta of choice
Preparation
Boil enough water to cover cashews and allow them to soak for 15 minutes.
While cashews are soaking, start boiling water for pasta and cook the pasta.
Roughly chop garlic, heat butter in a skillet on medium low heat, and sauté the garlic for about 5 minutes until fragrant and lightly cooked.
Transfer the garlic butter mixture to a blender with lemon juice and zest, pepper, salt, turmeric, and drained cashews.
Right before pasta is done, reserve about 3 cups of pasta water and set aside. Drain the pasta, transfer it back to the pot, and toss in about 1 tablespoon of olive oil to avoid sticking.
Add 1 1/2 cups of reserved pasta water to the blender and blend on high speed until super smooth. Taste and adjust flavor as needed, then blend again to ensure extra smoothness.
Pour the sauce over the pasta, tossing to combine. Add more pasta water to thin if needed.
Serve with more pepper, hemp hearts, and black sesame seeds for color.
