Ciao Jun/Jul 2018 CIAO_JunJul2018_Digital | Page 21

inthekitchen
Bucatini Pasta with
Basil Cashew Pesto
Each fork twirl coats long noodles
with heavenly cashew creaminess
adding classic comfort to crimini,
shiitake, oyster and portobello
mushrooms.
ingredients
1 lb bucatini pasta
1 cup assorted mushrooms
1 cup snap peas, bias cut
20 grape tomatoes, halved
Juice of 1 lemon
1/4 cup extra virgin olive oil
1/2 cup Parmesan, grated
10 Tbsp basil cashew pesto
3 Tbsp unsalted butter (optional)
Basil Cashew Pesto
Makes 1 1/2 cups
3/4 cup fresh basil leaves
1/4 cup toasted whole cashews
Zest of 1/2 lemon
1/2 cup Parmesan cheese, grated
1 cup olive oil
Kosher salt to taste
Method
Basil Cashew Pesto
1. In a blender or food processor
pulse together olive oil, cashews
and lemon zest.
2. Add basil and pulse.
3. Add parmesan and pulse again.
4. Season to taste.
Assembly
1. Cook bucatini pasta in salted
boiling water. Strain and reserve
1 cup of cooking water.
2. Place a large sauté pan on the
stove on medium-high heat. Add
the pasta, reserved water, snap
peas, olive oil and lemon juice.
3. Once hot, add tomatoes and
pesto.
3. Add butter and season to
taste.
4. Divide onto four plates and
garnish with parmesan cheese.
Yield 4 servings
ciao! / jun/jul / two thousand eighteen
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