Cashew Pesto Pasta

Ingredients

• 10-15 Pro V Select Whole Natural Cashew 
• 1½ cups fresh basil leaves
• 8-10 black peppercorns
• 10-15 garlic cloves
• 1½ tablespoons parmesan cheese powder
• ½ cup + 2 tablespoons extra virgin olive oil
• 1 tablespoon chopped garlic
• 4-5 button mushrooms, quartered
• ¼ cup boiled corn kernels
• 5-6 cherry tomatoes, halved
• Salt to taste
• 2 cups boiled penne pasta
• Grated parmesan cheese to sprinkle
• Fresh basil sprig for garnish

Method

1. Take basil leaves in a grinder jar. Add black peppercorns, garlic, parmesan cheese powder, ½ cup extra virgin olive oil and Pro V Select Whole Natural Cashew and grind to a coarse paste.
2. Heat remaining extra virgin olive oil in a nonstick wok. Add garlic, button mushrooms and sauté for 2 minutes.
3. Add corn kernels, cherry tomatoes and sauté for a minute. Add prepared pesto, salt and mix well.
4. Add pasta and toss well. 
5. Transfer in a pasta plate, sprinkle parmesan cheese, garnish with basil sprig and serve hot.