Ingredients

The following ingredients have 3 Servings
  • ½ cup raw cashews (75 g)
  • 1.5 cups boiling water (375 mL)
  • 210 mL jar sun-dried tomatoes, drained and chopped (1 cup) 
  • 1 tbsp lemon zest
  • 1 tbsp lemon juice
  • 7.5 cup bowtie pasta (510 g) 
  • 1 tbsp oil reserved from sun dried tomatoes, or olive oil (15 mL)
  • 1 medium white onion, diced (1 cup) 
  • 3 cloves garlic, finely minced or grated (15 g)
  • 1 tsp chilli flakes 
  • 1 tsp oregano, dried 
  • 2 cup kale, tough stems removed and roughly chopped or torn (50 g) 
  • 2 cup pasta water (500 mL)
  • ¼ cup parsley or basil, chopped (optional for serving) 
  • salt and pepper, to taste

Instruction

  • Place raw cashews in a bowl, and cover with the boiling water. Let the cashews soak for 10 minutes. While you wait, start bringing a large pot of salted water to a boil on the stovetop and chopping up the kale.
  • Drain the sun dried tomatoes well, reserving some of the oil for cooking later.
  • Add the cashews and water to a blender along with the lemon zest, lemon juice and half of the sun dried tomatoes. Blend until smooth and creamy.
  • Cook bowtie pasta al dente according to package instructions. Once cooked, reserve 2 cups of the pasta water before draining the pasta.
  • Once the pasta is cooking, heat 1 tbsp of the reserved tomato oil (or olive oil) over medium heat in a large pan. Add the onions and garlic and cook for 3-4 minutes until the onions are soft.
  • Add sun-dried tomatoes, chilli flakes and oregano. Cook for an additional 2-3 minutes, stirring often.
  • Add the cashew cream, stir well and cook for another minute.
  • Stir in the cooked pasta and kale.
  • Slowly start adding the reserved pasta water, 1/4 cup at at time until you reach a smooth, thick and creamy consistency over 2-3 minutes. You may use the full 2 cups depending on the consistency you’d like.
  • Divide the pasta evenly between bowls and serve with chopped parsley or basil and freshly ground black pepper, if desired.