Spring Herb And Toasted Cashew Pasta

Total Time: 48 mins Preparation Time: 30 mins Cook Time: 18 mins

Ingredients

• Servings: 6
• 1/3 cup cashews
• 1 jalapeno pepper, seeded and minced
• 2 garlic cloves, minced
• 1 tablespoon peeled and grated fresh ginger
• 1/2 teaspoon ground coriander
• 1/3 cup peanut oil
• 3 tablespoons olive oil
• 2 cups fresh cilantro leaves
• 1/3 cup fresh mint leaves
• 1/3 cup fresh italian parsley (flat-leaf)
• 1/3 cup fresh basil leaf
• 1 1/2 tablespoons fresh lime juice
• salt and black pepper
• 1 lb pasta, cooked al dente
• fresh herb (to garnish) (optional)

Recipe

• 1 preheat oven to 350 degrees f. spread cashews in a single layer on a baking sheet and toast in oven about 6 minutes, or until golden. remove and set aside.
• 2 pulse cashews in a blender or food processor until they form a rough paste. add jalapeno, garlic, ginger and coriander and pulse to once again form a rough paste.
• 3 in a small bowl, combine the oils. add half of the oil plus all of the fresh herbs to the cashew mixture in the blender and pulse to make a paste. add lime juice and the remaining mixed oils; process until smooth. season to taste with salt and pepper, keeping at room temperature.
• 4 pour sauce over hot, drained, cooked pasta and toss to combine thoroughly. garnish with herb springs if you like and serve immediately.
• 5 i also like to toast and chop up a few extra cashews and add them to the dish for a little additional crunch.