Cashew pesto and asparagus tagliatelle

Cashew pesto and asparagus tagliatelle serves 2; vegetarian 

the pesto experiments continue! To prove pesto does not strictly have to be made from pine nuts…I have thrown an avocado in there for a creamy pasta sauce base


  • 8 asparagus spears
  • 50g cashew nuts, toasted
  • 1 clove garlic, crushed
  • 15g fresh basil
  • 2 tbsp olive oil
  • 1 tbsp water
  • 1 avocado, roughly chopped
  • 30g finely grated parmesan
  • 200g tagliatelle


  1. Roast the asparagus spears on a baking tray in the oven at 180°C for 15 minutes, coated in a little olive oil.
  2. While the asparagus is roasting, make the cashew pesto. Toast the cashew nuts in a frying pan on a high heat. Blend together the crushed cashew nuts, garlic and basil in the food processor for 3 minutes. Add the olive oil, avocado and parmesan and pulse until the pesto becomes smooth. Season with salt and pepper, and set aside in the fridge.
  3. Cook the tagliatelle in salted water for 12 minutes, drain and combine with the cashew pesto. Serve with the roasted asparagus and extra grated parmesan.Processed with VSCO with c1 preset

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