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

Serving Size:  4-6


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


    1. Grind cashews in a food processor until they are a fine powder without lumps. Remove cashew powder from food processor.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. Add the pasta, parsley, and desired amount of lemongrass pesto to the pot. Stir together. Plate and top with Parmesan cheese. Enjoy!