Farfalle with Lemon Basil Sauce

• 8 oz farfalle pasta
• 1/2 cup fresh basil leaves, tightly packed
• 1/4 cup fresh parsley leaves, tightly packed
• 2 tbsp lemon zest
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/4 cup olive oil
• 3 garlic cloves
• 1/4 cup grated Parmesan cheese (optional)
• 1/4 cup unsalted cashews, soaked for 2 hours then drained
• Salt, to taste
• Freshly ground black pepper, to taste
• Red pepper flakes, to taste (optional)

Steps

1. 1 Cook the farfalle pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
2. 2 While the pasta cooks, combine basil, parsley, lemon zest, lemon juice, olive oil, garlic, and soaked cashews in a food processor.
3. 3 Process until smooth, scraping down the sides as needed. Add Parmesan cheese if using and pulse to combine.
4. 4 Taste and adjust with salt and pepper. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
5. 5 Toss the cooked pasta with the sauce until well coated.
6. 6 Serve immediately, garnished with extra basil and a sprinkle of red pepper flakes if desired.

Nutrition

Tips

• For a richer sauce, substitute cashews with pine nuts.
• Toasted pine nuts or crispy breadcrumbs make a great crunchy topping.
• If you prefer a vegan option, simply omit the Parmesan cheese.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or olive oil over low heat to prevent drying out.

Serving Suggestions

• Pair with a simple arugula salad and crusty bread.
• Grilled chicken or shrimp can be added for extra protein.

FAQ