Created by the soon-to-open Urban Jungalow, this summer pasta pairs sautéed seasonal vegetables with a zesty lemon-garlic cashew sauce for a vibrant, gourmet take on peak produce—perfect for al fresco evenings or a light, luxurious dinner.
Ingredients
- 1 cup tightly packed sun-dried tomatoes
- 1 cup raw cashews
- 1 tablespoon minced garlic
- 4 tablespoons lemon zest (about three lemons)
- 4 tablespoons lemon juice
- 1 cup tightly packed basil
- 1 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- 1 medium zucchini
- 1 medium squash
- 16 ounces gluten-free pasta
- 1 teaspoon salt
- 1 cup pasta water
Method
- Soak cashews in boiling water for 15 minutes, then strain.
- Bring a large saucepan of generously salted water to a boil. Cook pasta according to package directions. Reserve 1 cup of pasta water.
- Mince 1 tablespoon of garlic (about two to three cloves). Slice basil into ribbons.
- In a large frying pan coated with olive oil or another neutral oil, cook garlic for two to three minutes, or until golden brown.
- Transfer garlic to a high-speed blender. Add soaked and strained cashews, lemon juice, lemon zest, salt and pepper. Blend until smooth, adding the reserved pasta water as needed.
- Cut zucchini and squash into 1/4-inch half circles. Cook until golden brown.
- In a large bowl, combine cooked pasta, zucchini, squash, sun-dried tomatoes, basil, red pepper flakes and cream sauce. Mix well.
- Serve topped with additional lemon zest, basil ribbons and black pepper to taste.
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