Pesto is the Best-o!

            Alright folks, prepare yourselves for yet another super delicious pasta dish to add to your repertoire!  Because I don’t think I can say one more time how much I love pasta, I will expand briefly to note that of all the joy pasta brings to my life, farfalle, or bowtie pasta seems to bring me the most satisfaction.  Therefore, when I saw this recipe for Cashew-Pesto Pasta in the February 2011 edition of Rachel Ray magazine, I tried it out immediately.

            I can summarize by saying that this dish was de-lish!  The pesto turned out fabulous, and the addition of the lemon juice gave it a light and summery feel, which I am totally into these days.  P.S. Where oh where did the 60-degree temperatures go?  I wish I didn’t have to have such a love/hate relationship with meteorologists in the state of Nebraska.  Shortly (when spring arrives) I will be so madly in love with them that Chris may feel a little jealous.

            Finally, to be even more redundant, I will again note that this dish is very simple, provided, of course, that you have a food processor in your possession.  I must admit that after proclaiming yet again how simple another meal I have prepared is, this question came to mind: Am I a lazy cook?

            After giving this some brief thought, I have put my positive therapist spin on things, and have decided that I am not lazy, but PRACTICAL.  I mean, if you have the time to slave over meals in your home, more power to ya!  I however do not have that kind of time or energy when I make it home in the evenings, and don’t really even wish that I did.  If I can put in a smaller amount of effort and still end up with a delicious result that fully satisfies my husband, and myself well then that’s what I am going to do.  If I can then also pass on these recipes to all of you and make your lives a little easier, then that is an added bonus I will happily accept!

Slainte!

           

Recipe:

-One 12 oz. box farfalle pasta

-1/2 cup extra-virgin olive oil

-2 pints grape tomatoes, halved

-Salt and pepper

-2 cups flat leafed parsley leaves

-1/4 cup roasted cashews

-1/4 cup grated Parmesan cheese, plus more for serving

-1 clove garlic

-juice of ½ lemon

Preparation:

-Preheat the oven to 375 degrees.  In a large part of boiling, salted water, cook the pasta according to package directions.  Drain, return the pasta to the pot and toss with 2 tablespoons olive oil.  Cover to keep warm.

-Meanwhile, on a baking sheet, toss the tomatoes with 2 tablespoons olive oil; season with salt and pepper.  Roast in the oven until wrinkled, about 12 minutes.

-Using a food processor, finely chop the parsley, cashews, parmesan, garlic and lemon juice.  With the machine on, slowly add the remaining ¼ cup olive oil and process until smooth; season with salt and pepper.

-In a serving bowl, combine the pasta, tomatoes, and pesto.  Serve with more parmesan.

Enjoy!