Cashew Pesto Pappardelle

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6


  • 12 oz Al Dente Pappardelle cooked according to package instructions
  • 1 cup Fresh basil leaves
  • 1/2 Bunch parsley leaves removed
  • 1/2 cup Cashews
  • 1/2 cup Grated parmesan
  • 3 Garlic cloves
  • 1/2 cup Extra-virgin olive oil
  • Juice of one lemon
  • 1/2 tsp Salt
  • 1/2 tsp Ground pepper


  • Cook pasta according to package instructions then drain leaving a little bit of pasta water in the pot. Cook your chicken sausages if adding the optional protein element.
  • Meanwhile, combine basil, parsley, cashews, parmesan, garlic, olive oil, lemon juice, salt, and pepper in a food processor or blender.¬† Pulse until everything is minced up and smooth (and resembles pesto).
  • Add cashew pesto to the pot with the drained pasta then toss until pasta is well coated with the pesto. Divide between bowls then top with extra parmesan.
  • Take it up a notch! Cherry tomatoes for garnish and extra color.

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