Creamy Lemon and Pepper Pasta
Ingredients
- 1 cup cashews
- 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
- 8-10 oz pasta of choice
Preparation
Boil enough water to cover cashews and pour it over them, allowing 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, lemon zest, pepper, salt, turmeric, and drained cashews.
Right before the pasta is done, reserve about 3 cups of pasta water and set it aside.
Drain the pasta, transfer it back to the pot, and toss it with about 1 teaspoon of olive oil to prevent sticking.
Add 1 1/2 cups of reserved pasta water to the blender and blend on high speed until a super smooth consistency is achieved.
Taste and adjust the flavor to your liking, then blend again to ensure it is extra smooth.
Pour the sauce over the pasta, tossing to combine, and add more pasta water if needed to thin the sauce.
