Whole wheat pasta with dried tomatoes pesto and cashew paste
• 30 g dried tomatoes
• 2 tbsps. of Damiano peeled cashew paste (raw or roasted)
• Few leaves of basil and parsley (optional)
• 120 g of whole wheat pasta
• extra virgin olive oil
Soak the dried tomatoes is warm water for 5-10 minutes. When it becomes soft, drain and dry them and put them in a blender glass with cashew paste, basil and parsley. Blend it at max speed and add little by little warm water until it becomes creamy. Keep it on side.
Cook the pasta in a salty water and drain it 2 minutes before the cook time indicated on the packaging.
Put the pasta in warm pan. Add the dried tomatoes pesto and some pasta cooking water. At the end add some extra virgin olive oil.
NOTE: we usually don’t add salt as the dried tomatoes are already tasty, if necessary, adjust the salt while preparing the pesto.