A delicious rustic homemade basil pesto tossed through linguine, juicy courgette and tender asparagus, topped with a creamy cashew parmesan...
SERVES: 2 PEOPLE | PREP TIME: 25 minutes | COOK TIME: 15 MINS
INGREDIENTS
FOR THE CASHEW PARMESAN
1 cup raw cashew nuts
2 tbsp lemon juice
1 tsp apple cider vinegar
1/4 tsp sea salt flakes
FOR THE BASIL PESTO
2 garlic cloves
1/2 tsp sea salt flakes
2 tbsp pine nuts, lightly toasted
1 basil plant
1/4 cup nutritional yeast
1/3 cup olive oil
2 baby courgettes, sliced into even rings
125g asparagus tips, ends removed and sliced diagonally
2 portions linguine pasta
Fresh basil, to garnish
METHOD
1. Make the Cashew Parmesan the day before by adding the raw cashews to a food processor and blitz into crumbs. Next, add the lemon juice, apple cider vinegar and salt, and blend until well combined and it forms together. Form the Cashew Parmesan into a wedge or wheel, place in an airtight container and refrigerate for 24 hours until firm. Place in the freezer 10 minutes before using for an extra firm consistency.
2. For the Basil Pesto, combine the garlic and sea salt together using a pestle and mortar until creamy. Add in the pine nuts and grind until smooth. Add in the basil leaves and nutritional yeast next, and grind until it forms a rustic consistency. Pour in the olive oil and continue to grind until it comes together.
3. Drizzle a little olive oil into a non-stick frying pan and add in the courgette. Fry on both sides until lightly golden in colour. Add in the asparagus tips and continue to fry off with the courgette.
4. Meanwhile, cook the linguine in salted, boiling water until al dente. Drain, then add back into the pan along with the Basil Pesto. Add in the fried courgette and asparagus, toss well to combine then serve immediately.
5. Serve with grated cashew parmesan, fresh basil leaves and lots of cracked black pepper - enjoy!