Cashew Pesto Pasta with Cassava Fusilli & Tomato Confit
Recipes
Summer isn't complete without fresh pesto! Enjoy a twist to classic pesto pasta with cashew pesto and Grain Free Cassava Fusilli. The cashews add a creamy texture and a sweet nutty flavor to the pesto, while the lemon juice adds...
Cashew Pesto with Cassava Fusilli Pasta & Tomato Confit
Ingredients
For the pesto:
- ¼ cup (35g) toasted cashews
- 1 tablespoon lemon juice
- 1 garlic clove
- ¼ teaspoon sea salt
- 2 cups basil leaves
- ¼ cup jovial Reserve Blend Extra Virgin Olive Oil
- ½ cup grated Parmigiano Reggiano cheese, optional
For the tomato confit:
- 1 pound cherry tomatoes
- 2 tablespoons jovial Reserve Blend Extra Virgin Olive Oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 ounces jovial Grain Free Cassava Fusilli Pasta
Instructions
- Make pesto: In a food processor, combine the cashews, lemon juice, garlic and salt. Pulse until well chopped.
- Add the basil and pulse until combined. With the food processor running, drizzle in the olive oil and pulse until combined. Add the parmesan cheese, if using, and pulse to briefly combine. Set aside the pesto.
- Make tomato confit: Preheat oven to 350°F. Spread tomatoes onto a large brimmed baking sheet. Add oil, salt, and pepper. Toss gently to coat. Bake until tomatoes are wilted but not all have burst, about 25 minutes.
- Cook pasta according to package instructions. Drain and toss with pesto.
- Add tomatoes on top of pasta, drizzle the oil and serve.
0 Comments