Cashew-Pesto Pasta

1. 1

   Preheat oven to 375 degrees.

2. 2

   In a large pot of boiling, salted water, cook the pasta according to package directions for al dente.

3. 3

   Drain, return the pasta to the pot and toss with 2 tbsp olive oil.

4. 4

   Cover to keep warm.

5. 5

   Meanwhile, on a baking sheet, toss the tomatoes with 2 tbsp olive oil; season with salt and pepper.

6. 6

   Roast in the oven until wrinkled, about 12 minutes.

7. 7

   Using a food processor, finely chop the parsley, cashews, parmesan, garlic and lemon juice together.

8. 8

   With the machine on, slowly add the remaining 1/4 cup olive oil and process until smooth; season with salt and pepper if desired.

9. 9

   In a serving bowl, combine the pasta, tomatoes and pesto.

10. 10

    Serve with additional parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.