Prep 30 mins
Cook 18 mins
This dish has nearly all of my favorites. It's a tiny bit spicy with ginger and jalapenos, and absolutely loaded with fresh herbs; the cashews make it a delicious light vegetarian lunch. I like to use fettuccine, but any similar pasta would work. And, for more "punch", I actually use serrano peppers instead of the jalapeno. Cook time includes toasting of cashews and the pasta prep. This recipe is adapted from another published in "Spring: Recipes Inspired by Nature's Bounty" by Joanne Weir.
- 1⁄3 cup cashews
- 1 jalapeno pepper, seeded and minced
- 2 garlic cloves, minced
- 1 tablespoon peeled and grated fresh ginger
- 1⁄2 teaspoon ground coriander
- 1⁄3 cup peanut oil
- 3 tablespoons olive oil
- 2 cups fresh cilantro leaves
- 1⁄3 cup fresh mint leaves
- 1⁄3 cup fresh Italian parsley (flat-leaf)
- 1⁄3 cup fresh basil leaf
- 1 1⁄2 tablespoons fresh lime juice
- salt and black pepper
- 1 lb pasta, cooked al dente
- fresh herb (to garnish) (optional)
- Preheat oven to 350 degrees F. Spread cashews in a single layer on a baking sheet and toast in oven about 6 minutes, or until golden. Remove and set aside.
- Pulse cashews in a blender or food processor until they form a rough paste. Add jalapeno, garlic, ginger and coriander and pulse to once again form a rough paste.
- In a small bowl, combine the oils. Add half of the oil plus all of the fresh herbs to the cashew mixture in the blender and pulse to make a paste. Add lime juice and the remaining mixed oils; process until smooth. Season to taste with salt and pepper, keeping at room temperature.
- Pour sauce over hot, drained, cooked pasta and toss to combine thoroughly. Garnish with herb springs if you like and serve immediately.
- I also like to toast and chop up a few extra cashews and add them to the dish for a little additional crunch.