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



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.