Luxuriously creamy pasta with a lemony twist and a simple list of ingredients. Love how quickly this velvety pasta comes together! Just add a bit of ham for the carnivores.
1/2cupraw cashewscan substitute 1/2 cup heavy whipping cream
8ouncespastaI like farfalle, penne, or shells for this pasta
1cupof the water you cook the pasta in
1/2medium yellow oniondiced small (about 1 cup)
3medium cloves garlicminced
1/2cupdry white wine
Zest and juice from one medium lemonabout 1 tablespoon zest and 2 tablespoons juice
1/4teaspoonkosher saltplus more to taste
1/8teaspoonfreshly ground black pepperplus more to taste
1/4cupfresh Italian parsleyminced
1/4cupcooked cubed hamper serving, warmed
If using cashews, place them in bowl and cover with boiling water. Let soak for at least 15 minutes.
While the cashews soak, cook the pasta and prep the sauce. Cook the pasta according to package directions and drain, being sure to reserve 1 cup of the pasta water.
Set a large heavy skillet over low heat and add the olive oil. When hot, add the onions. Sweat the onions on low heat (they should barely sizzle) until tender but not browned, 10-12 minutes. Add the garlic and cook, stirring occasionally, for another minute.
Stir in the wine, lemon juice, lemon zest, salt, and pepper. Increase heat to medium. Cook, stirring occasionally, until the liquid has mostly evaporated, about 3 minutes.
Meanwhile, drain the soaked cashews. Blend in a high-speed blender with 1/2 cup water until smooth. Pour into the skillet along with half of the pasta water. (If you're using heavy whipping cream instead of cashews, add that now). Stir until warmed through and bubbly.
Reduce heat to low. Add the cooked pasta and the peas. Stir gently until the pasta is coated. Add additional pasta water as needed to make sure the sauce coats all of the pasta.
Taste and add additional salt and pepper if desired.
Transfer to serving bowl and top with parsley.
Divide the pasta and stir ham into the carnivores' portions, or you can just top their pasta with the ham.
Add 1/4 cup of cubed ham per serving.
Use heavy whipping cream instead of cashew cream, and you may also want to pass the Parmesan at the table.