Light, creamy, and bursting with fresh flavor—this Cashew Butter Asparagus Pasta with Lemon is a summer dream. Made with Spread The Love Cashew Butter, it creates a creamy sauce that pairs perfectly with tender asparagus and bright lemon zest.
Ingredients
- 8 oz. Fettuccini Pasta
- ¼ cup Olive Oil
- 2 tbsp. Spread The Love® BASIC Cashew Butter
- 2 cloves Fresh Garlic
- 1 tsp. dried Italian Seasoning
- 1 tsp. Salt
- Pinch Red Pepper Flakes
- Juice from ½ a lemon
- 2 tbsp. chopped parsley
- ¼ cup fresh Parmesan Cheese
- For the Asparagus:
- 1 bunch Asparagus spears, cut into 1-2” pieces
- 1 tbsp. Olive Oil
- Salt & Pepper to taste
- 1 tsp. Lemon Zest
- 4 Lemon Slices
Method
-
Step 1 -
Preheat oven to 425° F. Line a baking sheet with foil and chop the asparagus into pieces, discarding the ends. -
Step 2 -
Add Olive oil, lemon zest, salt and pepper and toss to coat. -
Step 3 -
Spread the asparagus into an even layer, then top with lemon slices. Bake for 10-15 minutes or until tender. -
Step 4 -
Cook pasta according to package instructions. Meanwhile in a large bowl, combine olive oil, Cashew Butter, garlic, Italian seasoning, salt, red pepper flakes and lemon juice. Whisk to combine until smooth and creamy. -
Step 5 -
Once the pasta is cooked, use tongs to transfer it directly into the bowl with the cashew lemon sauce. Add in the cooked asparagus pieces, then toss to coat the pasta. -
Step 6 -
Divide onto plates, and serve with fresh parsley, parmesan cheese and a lemon wedge.