Creamy Lemon and Pepper Pasta
Ingredients
- 1 cup cashews
- 1 lemon
- 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
- 1 tsp olive oil
Preparation
Boil enough water to cover the cashews and pour it over them; allow to soak for 15 minutes.
While the cashews are soaking, bring water to a boil for the pasta and start cooking it.
Roughly chop the garlic, heat the butter in a skillet over medium-low heat, and sauté the garlic for about 5 minutes until fragrant and lightly cooked.
Transfer the garlic butter mixture to a blender along with the juice and zest of the lemon, pepper, salt, turmeric, and the 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 the reserved pasta water to the blender.
Blend on high speed until the mixture is super smooth.
Taste and adjust the flavor to your liking.
Blend again to ensure extra smoothness.
Pour the sauce over the pasta, toss to combine, and add more pasta water if needed to thin the sauce.
