Creamy Pesto Pasta With Fresh Tomatoes

1. 1

   In food processor, combine basil, garlic, salt, pepper, lemon zest and juice, and cashew cream. Puree until smooth.

2. 2

   Cook the spaghetti. Once cooked, drain, reserving a couple of tablespoons of the cooking water.

3. 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.

* Per serving · 4 servings · Values may vary.

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