Ingredients

The following ingredients have 4 Servings
  • 300 grams rigatoni pasta (gluten-free if needed)
  • 1 bunch fresh asparagus, cut into 1-inch peices
  • 1 tbsp olive oil
  • 1 shallot, finely chopped
  • 2 garlic cloves, finely chopped
  • zest of 1 lemon
  • 1 tsp chili flakes
  • 1/3 cup raw unsalted cashews, soaked in hot water for 1-2 hours
  • 1 cup water
  • salt & pepper to taste

Instruction

  • Salt your pasta water and cook the pasta according to package directions. Reserve 1/3 cup of the pasta water after cooking.
  • Heat the olive oil in a pan on medium-high heat, then add the aspsaragus and cook for 1-2 minutes on each side.
  • Remove the asparagus from the pan then add the shallot and garlic to the pan, letting cook on medium heat for 1-2 minutes. (Add a touch more olive oil if needed) Add the lemon zest and chili flakes and mix together.
  • Blend the cashews and water together until smooth then add to the pan, mixing everything together. Add the pasta, pasta water, and asparagus and mix together. Season with salt and pepper.
  • Serve immediately.