Lemon and Pepper Pasta
Ingredients
- 1 cup cashews
- 1 lemon
- 4 cloves garlic
- 1 tbsp butter
- 1 tsp pepper
- 1.5 tsp salt
- 1/8 tsp turmeric
- 3 cups reserved pasta water
- 8-10 oz pasta of choice
- 1 tbsp 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 pasta water boiling 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 garlic butter mixture to a blender with juice of lemon and 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 tablespoon olive oil to avoid sticking.
Add 1.5 cups of reserved pasta water to the blender.
Blend on high speed until a super smooth consistency.
Taste and adjust flavor to your liking.
Blend again to ensure extra smoothness.
Pour over pasta, tossing to combine, and add more pasta water to thin if needed.
Serve with more pepper, hemp hearts, and black sesame seeds for color if desired.
