
Test Kitchen-Approved
Author Notes:
Half Alfredo, half pesto—how can you lose?
Serves: 2 to 4
Ingredients
-
2
cups basil
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2
cloves garlic
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1/2
teaspoon sea salt
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1/4
teaspoon pepper
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1
lemon, zested and juiced
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6
tablespoons cashew cream
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8
ounces dried spaghetti
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1
handful heirloom tomatoes, chopped
In This Recipe
Directions
- In food processor, combine basil, garlic, salt, pepper, lemon zest and juice, and cashew cream. Purée until smooth.
- Cook the spaghetti. Once cooked, drain, reserving a couple of tablespoons of the cooking water.
- 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.
- This recipe is a Community Pick!
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2 Reviews