
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
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Method
- Bring a pot of salted water to the boil
- Cook the pasta according to packet instructions
- 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
- Drain the pasta and then mix the pesto through the pasta in the pan
- Take photos and tag @vaguelyvegetarian on Instagram
- Bask in social media glory
Great post 😁