Lemon and Pepper Pasta
Ingredients
- 1 cup cashews, soaked in boiling water
- 1 lemon, juiced and zested
- 4 cloves garlic
- 1 tablespoon butter
- 1 teaspoon pepper
- 1.5 teaspoons salt
- 1/8 teaspoon turmeric
- 3 cups reserved pasta water (begin with 1.5 cups)
- 8-10 ounces pasta of choice
- 1 teaspoon olive oil
Preparation
Boil enough water to cover cashews, pour on top of cashews and allow to soak for 15 minutes.
While cashews are soaking, get your pasta water boiling and cooking.
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 garlic butter mixture to a blender with juice of lemon, zest, pepper, salt, turmeric, and drained cashews.
Right before pasta is done, reserve about 3 cups of pasta water and set aside.
Drain pasta, transfer back to pot and toss in about 1 teaspoon olive oil to avoid them sticking together.
Add 1.5 cups of reserved pasta water to the blender.
Blend on high speed until a super smooth consistency.
Give it a taste and adjust flavor to your liking.
Give it another blend to make sure it’s extra smooth.
Pour over pasta, tossing to combine, and add more pasta water to thin if needed.
