Author Notes
It is Fall here in New Zealand so I don't have fresh allium, but I have chives. This sauce is my invention and I make it often, as it is very easy and quick (I can get the chives from my garden and being Italian I always have pasta in the pantry), and I love the color! —Alessandra Zecchini
Ingredients
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1 handful
chives
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100 g
feta
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1 handful
roasted cashew nuts
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2 tablespoons
water
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4 tablespoons
Extra Virgin Olive oil
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500g
Pasta (fusilli)
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Salt for the pasta
Directions
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Blend the chives with the feta, cashew nuts and two tbsp of water. Fold in the olive oil.
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Cook the pasta al dente in plenty of boiling salted water. Drain the pasta but hold on to the water.
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Use a little water from the pasta to thin down the chives sauce, then fold in with the pasta. Serve immediately
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