Creamy Pesto Pasta with Fresh Tomatoes
4.04 Ratings
BySophie - Wholehearted Eats
Test Kitchen-Approved
Photo by Sophie - Wholehearted Eats
- Serves
- 2 to 4
Half Alfredo, half pesto—how can you lose?
Ingredients
- 2 cup basil
- 2 cloves garlic
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
- 1 lemon, zested and juiced
- 6 tablespoon cashew cream
- 8 ounce dried spaghetti
- 1 handful heirloom tomatoes, chopped
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Directions
- Step 1
In food processor, combine basil, garlic, salt, pepper, lemon zest and juice, and cashew cream. Purée until smooth.
- Step 2
Cook the spaghetti. Once cooked, drain, reserving a couple of tablespoons of the cooking water.
- Step 3
Stir the pesto cream sauce into the pasta, along with about 2 tablespoons of the reserved water, or enough to make a creamy sauce. Garnish with chopped heirloom tomatoes. Taste and season if necessary.