Basil is back! Make this Cashew Pesto Fettuccini!

Lemon pepper Fettuccini noodles tossed in a creamy, cheesy, cashew pesto sauce is the best way to celebrate the return of basil to the garden!

If you love pesto, then you need to try this simple, rustic spring pasta. We are right on summers butt; the temps are getting higher, and we are getting a taste of the fresh bounty the garden has to offer. This marks the first basil harvest along with spring garlic and a TON of spinach. This pesto pasta highlights all these ingredients and is truly delicious!

Pesto Ingredients.

This pasta dish comes together quick. Even quicker if you prep the pesto beforehand. Let’s dive into the pesto ingredients.

Fresh Basil. Genovese or sweet basil works well. If you are questioning the freshness of your store-bought basil, give it a smell. Anything but deeply floral and aromatic is a no-go.

Pecorino Romano. This salty, nutty hard cheese pairs well with the bright, fresh taste of lemon and basil.

Cashews. Pine nuts are expensive and typically are imported from China. That’s a long way to travel for dinner! No Thanks! Cashews are buttery and rich, making for an excellent substitution.

Spring garlic. This is garlic harvested about a month premature. The cloves are not yet defined. The entire head is used in this dish. The taste is mild and has sweet notes.

Lemon. Use a box grater to remove the zest. I like the intense citrus the larger chunks of peel offer. Bright notes of lemon balance the richness of the sauce. Remember: If a dish tastes too rich or bland, add a splooplash of acidity, such as lemon or vinegar.

Seasonings. To amplify and highlight the existing flavors, salt, dried basil, oregano, red chili flakes and pepper are added. The mild heat from the red chili flakes gives the pasta a well-rounded flavor profile.

Let’s Get Saucy.

This creamy, cheesy sauce begins with rich butter and oil. Combining the two ensures the butter won’t smoke and burn.

Once the butter melts, sauté diced shallots until they are softened and beginning to color. The spring garlic comes next, the entire head and an inch of the green stalk. Make sure to dice the stalk very well to avoid a stringy texture.

The aromatics will absorb much of the butter and the pan will begin to appear dry. Deglaze with white wine, scrapping up any brown bits. It’s important to note that a non-stick pot would not give you the same result and I highly recommend a Dutch oven or braiser. Leave the heat on medium so the alcohol cooks off and the liquid reduces.

Grating the lemon on a box grater is so much quicker than a microplane. Also, I find the flavor of the peel to be more intense with the large chunks the grater creates. Toss the zest into the sauce along with the lemon juice. Season with salt, pepper and red chili flake, then lower the heat.

Grated Pecorino comes next. Stir to melt. While the heat is on low, pour in the heavy cream and let it warm a bit. The next step is my personal favorite. Mix the beautiful, bright pesto into the sauce.

How to Cook Spinach.

Have you ever had pasta with spinach only to have it be gloopy, slimy and overall, not good? Try this instead:

In a separate pan, melt butter. Roughly chop up the spinach, removing any tough ribs. Cook spinach until it wilts. Transfer to a colander to drain. Then, add it to the sauce, breaking up any clumps.

This will step up your spinach game!

If you think you don’t like spinach, I highly recommend to try growing your own or buying from a local farm. The tender, crisp leaves are nothing like store bought. Bloomsdale is the spinach variety I grew and harvested for this meal.

Fettuccini Details.

To add to this flavor bomb, Midwest company, Pasta Pappone’s Lemon Pepper Fettuccini pairs extremely well! The Fettuccine reiterates the common thread of citrus and savoriness throughout the dish. Make sure to reserve about a 1/2 cup of the pasta water to thicken up the sauce and help it stick to the noodles.

Need more pesto pasta? Try my garlic scape pesto pasta. It’s a dish I look forward to all year!