Rocket (Arugula) is a favorite salad green of mine and its aromatic spiciness goes well with this recipe. Rocket is very low in calories and is high in vitamins A and C. A 1/2 cup serving is two calories. Cashew nuts have a lower fat content than most other nuts, approximately 75% of their fat is unsaturated fatty acids. And, about 75% of this unsaturated fatty acid content is oleic acid, the same heart-healthy monounsaturated fat found in olive oil. I like using pesto as toppings on things such as salmon fillet or on chicken breasts baked in the oven. I also use it tossed in with pasta salads or in a grilled vegetable mixture.
recipe from TasteItalia
100g cashew nuts, toasted
40g grated Parmesan or Grana Padano
100ml extra virgin olive oil
Blitz the rocket, cashew nuts, Parmesan and 50ml of the oil in a blender (or food processor) until it takes on a pesto-like consistency. Add the remaining 50ml of oil and blitz the ingredients again until combined. Cook the linguine according to packet instructions, until al dente (tender but with a slight bite). Drain and return to the saucepan. Toss the linguine with a little olive oil to prevent it sticking together, then add the pesto and toss to coat all the pasta strands. Serve immediately, drizzled with a little extra olive oil.
The Culinary Chase’s Note: Wow! Talk about an easy meal packed with flavor! I’m still partial to pesto with garlic so I’ll add a clove next time I make this. You can also substitute cashew for pine nuts.