Lemony Pasta

12 ounces spaghetti

1 cup raw cashews, soaked

1 cup water

1 lemon, zest and juice (about 3 tbsp)

salt, to taste

fresh parsley, for garnish

Method:

• Prepare the pasta according to the package directions. Drain and return to the pot.

• Meanwhile, zest and juice the lemon. 

• In a high-speed blender, combine the cashews, water, lemon juice, and salt. Blend until very smooth.

• Pour the sauce from the blender over the cooked pasta. Toss well so every strand is coated.

• Divide among four bowls. Garnish each serving with lemon zest and parsley and enjoy immediately.