Fettuccine with Cashew, Mint and Cilantro Pesto

Try this unique pasta dish with cashew, mint and cilantro.

\r\n\r\nYield: Serves 6

\r\nIngredients:
\r\n

\r\n
• 1/3 C Cashews
\r\n
• 1 fresh Jalapeno pepper minced
\r\n
• 1 Tablespoon minced garlic
\r\n
• 1 Tablespoon fresh grated Ginger
\r\n
• 1/2 teaspoon ground Coriander
\r\n
• 1/3 cup plus 3 Tablespoons Roasted Garlic Reserve Olive Oil
\r\n
• 2 C fresh Cilantro leaves
\r\n
• 1/2 C fresh mint leaves
\r\n
• 1/3 C fresh parsley leaves (preferably flat leaf)
\r\n
• 1 1/2 Tablespoons fresh lime juice
\r\n
• Sea salt & fresh ground pepper
\r\n
• 1 lb dried fettuccine or other pasta
\r\n

\r\n\r\n
\r\nPreparation:
\r\nToast cashews on a baking sheet in a 350 degree oven until fragrant (approximately 5-7 minutes). Let cool. Place cashews in food processor and process until they form a rough paste. Add the next four ingredients and pulse several times until incorporated into the paste. Add the fresh herbs and 1/2 of the olive oil and process to make a rough paste again. \r\n

\r\nAdd the lime juice and the remaining olive oil and mix until smooth. Season to taste with the salt & pepper and set aside at room temperature. Meanwhile, make pasta according to package directions. Drain and transfer to a warmed platter. Pour sauce over pasta and toss well. Serve immediately.