the longer you soak the cashew nuts, the smoother the sauce gets. the lemon gives this sauce a fresh kick!
for 4
200 g of cashew nuts
1 onion
2 garlic cloves
1 tablespoon italian parsley
200 ml of water
250 ml of fat-free broth
the zest and the juice of an organic lemon
300 g linguine
salt & pepper
soak the cashew nuts during at least 8 hours in cold water. caramelize the minced onion and garlic in little olive oil. drain and rinse the cashew nuts and liquidize them in a food processor with the onion, the garlic, the water, the broth, and the lemon juice. meanwhile, cook the linguine in saltwater al dente. reduce the temperature of the stove. drain the linguine and put them back in the pan, on the stove. add the sauce and the lemon zest to the linguine and mix it well until the sauce is thick and the linguine are covered. spice it with pepper and fresh parsley.
