15/03/2006
Linguine with Cashew Nut & Garlic Sauce
Pasta / Winter / Ray McVinnie / Serves: 4


400g linguine or spaghetti
1/2 cup, plus 1 tablespoon extra virgin olive oil
150g salted cashew nuts, finely chopped
1/4 teaspoon salt
freshly ground black pepper, to taste
6 cloves garlic, crushed
1 cup chopped basil leaves
freshly grated Parmesan cheese for serving




Notes:



Source:

Cuisine
http://www.cuisine.co.nz/index.cfm?pageId=3164


Cook the pasta in plenty of gently boiling salted water until al dente.
Put the half cup of oil, the cashews, salt, pepper and garlic in a large frypan. Heat gently.
Drain the linguine and turn into a heated serving bowl.
Toss through the tablespoon of oil and the basil then tip on the cashew sauce.
Toss and serve immediately with Parmesan cheese.