Creamy Cashew Pesto Pappardelle

Let’s take normal pesto pasta up a notch with this Creamy Cashew Pesto Pappardelle!

This simple pasta dish takes a normal pesto recipe, but instead of using pine nuts, we use cashews! Personally, I think cashews give off such a much better nutty, savory, and kinda creamy sweet vibe that goes perfectly with the remaining pesto ingredients like basil, parsley, garlic, parmesan, etc.

The cashew pesto is honestly to-die-for when smothered all over delicious golden egg Pappardelle from Al Dente Pasta Co! Feel free to add a protein option if you’re into that.

I topped Tom and Killian’s off with some cooked and sliced gruyere chicken sausage, and it was bomb. Ready for the recipe?! Good.

INGREDIENTS

• 12 oz Al Dente Pappardelle cooked according to package instructions
• 1 cup fresh basil leaves
• 1/2 bunch parsley leaves removed
• 1/2 cup cashews
• 1/2 cup grated Parmesan
• 3 garlic cloves
• 1/2 cup extra-virgin olive oil
• juice of one lemon
• ½ tsp salt
• ½ tsp ground pepper
• optional protein addition: 1 lb lean chicken sausage, cooked according to package instructions the sliced

How to make Creamy Cashew Pesto Pappardelle

Step 1:

Cook pasta according to package instructions, then drain, leaving a little bit of pasta water in the pot. Cook your chicken sausages if adding the optional protein element.

Step 2:

Meanwhile, combine basil, parsley, cashews, parmesan, garlic, olive oil, lemon juice, salt, and pepper in a food processor or blender. Pulse until everything is minced up and smooth (and resembles pesto).

Step 3:

Add cashew pesto to the pot with the drained pasta, then toss until pasta is well coated with the pesto. Divide between bowls, then top with extra parmesan (and sliced sausage, if desired).

Kitchen Equipment Needed

• Large pot for cooking pasta
• Colander for draining pasta
• Skillet or frying pan (if using sausage)
• Blender or food processor
• Knife and cutting board
• Measuring cups and spoons
• A wooden spoon or spatula for mixing

What to Eat with This Creamy Cashew Pesto Pappardelle

My first time I made Creamy Cashew Pesto Pappardelle, I was just trying to use what I had in the fridge, but it ended up being one of those dinners where everyone scraped their plates clean.

One time, I changed the eggplant and swapped in mushrooms for my picky eater, and even my husband, who usually adds hot sauce to everything, was happy without it (shocking!).

To go with it, I served Sriracha Shrimp Lettuce Wraps, with just enough kick to balance the creamy pasta. For a fun weekend twist, I made Carrot Cake Waffles for dessert.

My kids called them “breakfast cake,” and I won’t lie, we may have had leftovers for breakfast the next day. We rounded everything out with a side of Ratatouille Provencale, made with zucchini ribbons and a sprinkle of crushed red pepper.

FAQ

What is creamy cashew pesto pappardelle made of?

This recipe is made of wide pappardelle noodles coated in a creamy pesto sauce made from basil, parsley, cashews, parmesan, garlic, olive oil, lemon juice, salt, and pepper.

What does creamy cashew pesto pappardelle taste like?

It tastes creamy with a touch of tangy lemon and cheesy goodness.

Can I make cashew pesto pappardelle without a blender?

You’ll need a blender or food processor for this one, but you can try using a mortar.

Is this cashew pesto pappardelle vegetarian?

Yes.

What if I’m allergic to nuts?

You can try using sunflower seeds or pumpkin seeds instead of cashews.

How long does the pesto last?

Store leftover pesto in a sealed container in the fridge for up to 4 days, or freeze it for up to 3 months.

Can I use a different pasta shape?

Absolutely.

Do I have to use Parmesan?

You can use another hard cheese or a dairy-free alternative if needed.

What protein goes well with it?

Chicken sausage or even chickpeas can be added for a protein boost.

Can kids eat this?

Yes.