Italian Pasta al Limone

• 8 oz linguine (or substitute with gluten-free pasta)
• 1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
• 1/2 cup extra virgin olive oil
• 1/2 cup grated Parmesan cheese (optional, omit for dairy-free)
• 4 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/2 cup unsalted cashews, soaked and drained
• Salt, to taste
• Freshly ground black pepper, to taste
• Zest of 1 lemon
• 2 tbsp fresh parsley, chopped
• Reserved pasta water, as needed

Steps

1. 1 Cook the linguine according to package instructions until al dente; reserve 1 cup of pasta water.
2. 2 While the pasta cooks, blend the soaked cashews, lemon juice, olive oil, minced garlic, red pepper flakes, salt, and pepper until smooth.
3. 3 If omitting Parmesan for a dairy-free option, proceed to next step. Otherwise, stir in the Parmesan cheese into the cashew mixture until melted.
4. 4 Drain the pasta and add it to the sauce, tossing to coat. Add reserved pasta water as needed to achieve desired creaminess.
5. 5 Stir in lemon zest and chopped parsley.
6. 6 Serve immediately, garnished with extra lemon zest and parsley if desired.

Nutrition

Tips

• For extra tang, add a splash more lemon juice to taste.
• Soaking cashews for at least an hour softens them for a smoother sauce.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or olive oil to restore creaminess.

Serving Suggestions

• Pair with a simple green salad for a light meal.
• Add grilled chicken for a protein boost.

FAQ