Creamy Pesto Pasta with Fresh Tomatoes

Directions

1. In food processor, combine basil, garlic, salt, pepper, lemon zest and juice, and cashew cream. Purée until smooth.
2. Cook the spaghetti. Once cooked, drain, reserving a couple of tablespoons of the cooking water.
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.