Indulge in a creamy and flavorful linguini pasta dish with a delightful crunch of cashews and the freshness of scallions. This recipe takes your regular pasta to the next level with a deliciously creamy sauce and the perfect balance of textures. It's a dish that will satisfy your cravings and impress your guests.
Ingredients
- 12 ounces linguini pasta
- 1 cup unsalted cashews
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup vegetable broth
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- 4 scallions, thinly sliced
Directions
- Cook the linguini pasta according to the package instructions.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
- Add the cashews to the skillet and cook for 2-3 minutes until they are lightly toasted.
- Transfer half of the toasted cashews to a blender or food processor.
- In the same skillet, pour in the heavy cream and vegetable broth. Bring the mixture to a simmer.
- While the cream mixture is heating, blend the cashews until they form a smooth paste.
- Add the cashew paste to the skillet and stir well to combine with the cream mixture.
- Stir in the grated Parmesan cheese and season with salt and pepper to taste.
- Drain the linguini pasta and add it to the skillet. Toss well to coat the pasta with the creamy sauce.
- Serve the linguini hot, garnished with the remaining toasted cashews and sliced scallions.
