Ingredients

• Dried/Fresh tagliatelle pasta
• Handful (roughly 75 g) cashews
• 1/2 cup sundried tomatoes in oil
• 1/2 cup piquante peppers – drained (or replace with more sundried tomatoes if it is too much faff)
• 4 cloves garlic
• 1 red chilli
• Juice of 1 lemon
• Handful of basil
• Glug of olive oil
• Salt and pepper to taste

Method

1. Bring a pot of salted water to the boil
2. Cook the pasta according to packet instructions
3. For the pesto – blast all of the remaining ingredients together in a food processor, adding a splash of oil/water to loosen it up if necessary
4. Drain the pasta and then mix the pesto through the pasta in the pan
5. Take photos and tag @vaguelyvegetarian on Instagram
6. Bask in social media glory