Basil and cashew pesto pasta

Homemade pesto is the focal point of this simple pasta recipe. Using cashews in place of pine nuts is what gives the vegan-friendly pesto its delicious, creamy texture.

Prep time: 7 minutes

Cook time: 13 minutes

Servings: 4 people

Preparation

1. Cook the fresh greens in boiling water for 7 mins, then remove with tongs (leaving the water in the pan) and rinse under cold water until cool. Squeeze out the excess water.

2. Cook the penne in the same pan for 10 mins, then drain, reserving 100ml of the pasta water.

3. Meanwhile, put the greens, garlic, most of the basil, 30g cashews, the oil and most of the lemon zest in a food processor. Blitz until smooth.

4. Tip the drained pasta back into the pan and add the pesto along with the reserved pasta water. Stir well to coat the pasta, then divide between 4 bowls. Top with the remaining basil, lemon zest and cashews to serve.

Ingredients

  • 200g fresh greens, tough stems removed
  • 320g penne
  • 1 small garlic clove, crushed
  • 30g pack fresh basil, leaves picked
  • 40g cashew nuts
  • 50ml olive oil
  • 1 lemon, zested 

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Ingredients

  • 200g fresh greens, tough stems removed
  • 320g penne
  • 1 small garlic clove, crushed
  • 30g pack fresh basil, leaves picked
  • 40g cashew nuts
  • 50ml olive oil
  • 1 lemon, zested 

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Preparation

1. Cook the fresh greens in boiling water for 7 mins, then remove with tongs (leaving the water in the pan) and rinse under cold water until cool. Squeeze out the excess water.

2. Cook the penne in the same pan for 10 mins, then drain, reserving 100ml of the pasta water.

3. Meanwhile, put the greens, garlic, most of the basil, 30g cashews, the oil and most of the lemon zest in a food processor. Blitz until smooth.

4. Tip the drained pasta back into the pan and add the pesto along with the reserved pasta water. Stir well to coat the pasta, then divide between 4 bowls. Top with the remaining basil, lemon zest and cashews to serve.