Cashew-Pesto Pasta

• 12 ounces farfalle pasta
• 12 cup olive oil
• 2 pints grape tomatoes, halved
• 2 cups flat leaf parsley
• 14 cup cashews, roasted
• 14 cup parmesan cheese, plus more for serving
• 1 garlic clove
• lemon juice (of 1/2 lemon)

1. Preheat oven to 375 degrees.
2. In a large pot of boiling, salted water, cook the pasta according to package directions for al dente.
3. Drain, return the pasta to the pot and toss with 2 tbsp olive oil.
4. Cover to keep warm.
5. Meanwhile, on a baking sheet, toss the tomatoes with 2 tbsp olive oil; season with salt and pepper.
6. Roast in the oven until wrinkled, about 12 minutes.
7. Using a food processor, finely chop the parsley, cashews, parmesan, garlic and lemon juice together.
8. With the machine on, slowly add the remaining 1/4 cup olive oil and process until smooth; season with salt and pepper if desired.
9. In a serving bowl, combine the pasta, tomatoes and pesto.
10. Serve with additional parmesan.

pasta, olive oil, pints grape tomatoes, flat leaf parsley, cashews, parmesan cheese, garlic, lemon juice

Taken from www.food.com/recipe/cashew-pesto-pasta-447638 (may not work)