Sun-Dried Tomato Pasta with Spinach & Fresh Basil

Directions

1. Boil water in a kettle or a small saucepan to use for the pasta and cashews.
2. Soak the cashews in boiling water for a few minutes while you prep the other ingredients.
3. In a medium pot, bring water to a boil, add a pinch of salt, drop in the penne, and cook until al dente, about 8–10 minutes.
4. Rinse and dry the produce. Halve the grape tomatoes and set them aside with the basil ribbons.
5. Tear the basil leaves from the stems, roll them up, and slice into thin ribbons; reserve some for garnish. Thinly slice the sun-dried tomatoes and add them to the bowl with the tomatoes and basil.
6. Juice one lemon into a blender and add the garlic; blend to break down.
7. To the blender, add the sun-dried tomatoes, a splash of their oil, a pinch of salt, and a grind of pepper.
8. Drain the cashews and reserve the soaking water, then add both to the blender. Blend on high until smooth, adding the soaking water as needed for a creamy consistency.
9. Place the spinach in a large colander. When the pasta is ready, drain it over the spinach so the greens wilt as the pasta drops through.
10. Return the pasta and spinach to the pot, then stir in the cashew-cream, the dried and fresh tomatoes, and the basil.
11. Divide the pasta between plates, garnish with the reserved basil, and serve.