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
Continue After Advertisement
Ingredients
-
1 handful
chives
-
100 g
feta
-
1 handful
roasted cashew nuts
-
2 tablespoons
water
-
4 tablespoons
Extra Virgin Olive oil
-
500g
Pasta (fusilli)
-
Salt for the pasta
Directions
-
Blend the chives with the feta, cashew nuts and two tbsp of water. Fold in the olive oil.
-
Cook the pasta al dente in plenty of boiling salted water. Drain the pasta but hold on to the water.
-
Use a little water from the pasta to thin down the chives sauce, then fold in with the pasta. Serve immediately
See what other Food52ers are saying.