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 allow to soak for 15 minutes.
While cashews are soaking, get pasta water boiling and cook pasta.
Roughly chop garlic and heat butter in a skillet on medium low heat, sauté garlic for about 5 minutes until fragrant and lightly cooked.
Transfer garlic butter mixture to a blender with lemon juice, 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 and blend on high speed until super smooth.
Taste and adjust flavor to your liking, then blend again to ensure extra smoothness.
Pour sauce over pasta and toss to combine, adding more pasta water to thin if needed.
Serve with more pepper, hemp hearts, and black sesame seeds for color.
