Cashew Lemon Pasta

This pasta is delicious. I cut the cayenne pepper down to 1/4 tsp. It's really good with broccoli, zucchini, red peppers, etc. You can buy raw cashews at Sunshine Market in their bulk section. 

Serves 6

Ingredients:

• 1 pound pasta noodles
• 1 tablespoon olive oil
• 3-4 garlic cloves, minced
• 1/2-1 teaspoon red pepper flakes (or to taste)
• 1 pound asparagus stalks, cut into 1-inch pieces
• 1-1/2 teaspoons salt, divided
• 1 cup raw cashews
• Zest of 1 lemon
• 1/2 teaspoon freshly ground black pepper
• 1-1/4 cups water
• 3 tablespoons lemon juice

Directions:

1. Prepare the pasta according to package directions; drain and set aside. In a deep skillet, heat the oil over medium heat. Stir in garlic and red pepper.
2. Add asparagus and sprinkle with 1/2 teaspoon of salt.
3. Sauté the asparagus until it's crisp but tender, about 5 to 7 minutes, depending on the thickness of the stalks.
4. Meanwhile, puree the cashews in a food processor until a smooth paste forms.
5. Add lemon zest, black pepper and the remaining salt, and blend together.
6. Add water and lemon juice in a steady stream to the cashew mixture with the food processor running; the sauce will be thin.
7. Add pasta to the skillet, toss to combine, and remove from heat.
8. Stir in the cream sauce to coat.
9. Taste for seasoning and serve hot.