Vegetarian Spanish Saffron Trenette Tossed in Homemade Lemongrass Pesto with Dried Fruits & Nuts

Serving Size: 4-6

Ingredients:

1 lb. Pappardelle’s Spanish Saffron Trenette
3 tbsp butter
¼ cup walnuts, chopped
½ cup of the following fruits & nuts, chopped: pecans, almonds, apricot, raisins, dried mango
1 handful of parsley, chopped
½ cup Parmesan cheese, grated
2 tbsp extra-virgin olive oil

Lemongrass Pesto
2 lemongrass stalks, finely chopped
½ clove garlic, chopped
¼ inch knob ginger, peeled
1 bunch cilantro, finely chopped
½ bunch parsley
Juice of 1 lime
1½ oz. cashew nuts
3½ tbsp extra-virgin olive oil
Salt & pepper, to taste

Instructions:

Grind cashews in a food processor until they are a fine powder without lumps. Remove cashew powder from food processor.
Grind the lemongrass in a food processor. Add garlic and ginger and continue to grind until completely smooth. Add cilantro. Add 3½ tbsp of EVOO, lime juice and salt & pepper. Blend until smooth.
Add cashew powder to the lemongrass mixture and blend again. (If the pesto is too thick, add 1-2 tbsp of water and blend.) Set lemongrass pesto aside.
Bring a pot of lightly salted water to a boil, and cook pasta, stirring occasionally, until al dente, about 8-10 mins. Drain pasta and set aside in a large bowl. Drizzle with remaining EVOO.
Melt the butter in a large pot over medium heat and let it become foamy. Add the chopped fruit and remaining nuts. Toss and cook until the butter is light brown, about 2-3 mins. Turn off the heat.
Add the pasta, parsley, and desired amount of lemongrass pesto to the pot. Stir together. Plate and top with Parmesan cheese. Enjoy!