Pasta With Leek, Pancetta, And Cashew Cream

• 1/2 cup raw cashews
• 8 ounces pasta (I like Jovial brown rice casarecce)
• 1/2 tablespoon olive oil
• 1/2 tablespoon grass fed butter (or neutral oil, such as avocado oil, for 100% dairy free version)
• 1 medium/large leek, white part only, small dice
• 2 cloves garlic, minced
• 4 ounces thin pancetta rounds or thinly sliced prosciutto
• 1 tablespoon freshly squeezed lemon juice (from about 1/2 lemon)
• 1/4 cup broth (chicken or vegetable) or water
• salt and black pepper, to taste
• fresh thyme or chervil, to serve

1. Make cashew cream:rnrnSoak cashews in cool water for 2-5 hours (or 20-30 minutes in hot water if you haven't planned ahead). Drain cashews and blend on high setting with 1 cup water and 1/8 teaspoon salt. Set aside.
2. Prepare the pasta:
3. Bring salted water to a boil and cook pasta according to package instructions.
4. In a medium pot or high sided saute pan, sweat leeks and garlic in olive oil/butter mix over medium heat. Try to avoid any browning.rnrnReduce heat to low and add pancetta/prosciutto to pot, twirling them so they cook up into little bundles.
5. Add cooked and drained pasta, cashew cream, salt, black pepper, and lemon juice to pan with leeks and prosciutto.
6. Remove pan from heat, taste, and adjust for salt and pepper. Loosen sauce with broth or water and finish with fresh thyme or chervil just before serving.

cashews, pasta, olive oil, grass fed butter, only, garlic, thin pancetta, freshly squeezed lemon juice, broth, salt, thyme

Taken from food52.com/recipes/62946-pasta-with-leek-pancetta-and-cashew-cream (may not work)