If you're looking for a quick, delicious, and refreshing dish to whip up for a lunch or dinner, this herb pesto pasta with roasted cashews might just become your new favorite.

Full of aromatic herbs and rich flavors, this dish is both satisfying and light, perfect for a busy day or a casual get-together. Plus, it's super easy to make! Let's dive into how we can make this fantastic dish at home, Lykkers.

Ingredients: The Essentials for Fresh Herb Pesto

To make this dish, we need a few simple ingredients that combine to create the perfect pesto sauce:

• 100g pasta (your choice of type)

• A small bunch of basil

• A small bunch of fresh thyme

• A small bunch of mint

• A small bunch of cilantro (coriander)

• 2 tablespoons of olive oil

• 1 tablespoon of almonds

• 1 tablespoon of peanuts

• 1 tablespoon of grated Parmesan cheese

• 1 garlic clove

These ingredients might seem basic, but trust me, they come together to create something extraordinary. The combination of fresh herbs and the creaminess of Parmesan gives the pesto a robust, savory flavor that will have you coming back for seconds.

Step 1: Making the Herb Pesto

The first step in creating this vibrant dish is making the pesto sauce. We'll need a blender or mortar and pestle for this process. Start by adding the fresh herbs (basil, thyme, mint, and cilantro), garlic, almonds, peanuts, Parmesan cheese, and olive oil into the blender. Blend everything together until you get a smooth, green paste. If you don't have a blender, using a mortar and pestle works great for releasing all the flavors from the herbs and nuts.

The pesto should have a creamy consistency, with a delightful balance of earthy, nutty, and herbal notes. The olive oil helps bring everything together, creating a luscious texture.

Step 2: Cooking the Pasta

While we're preparing the pesto, it's time to cook the pasta. Bring a pot of salted water to a boil, and then cook your pasta according to the package instructions. Whether you prefer spaghetti, fusilli, or penne, it's totally up to you! Just make sure the pasta is cooked al dente, which should take around 8-10 minutes, depending on the type.

Once the pasta is cooked, drain it and reserve a bit of the pasta water. This water is rich in starch and will help us combine the pesto and pasta more easily.

Step 3: Combining the Pasta and Pesto

Now, we're ready to bring everything together. Take the drained pasta and toss it in a bowl. Add the fresh herb pesto to the pasta, making sure each piece is evenly coated. If the pesto is a little too thick, you can add a bit of the reserved pasta water to thin it out and help it adhere better to the pasta.

This is the part where the magic happens, as the fragrant pesto coats every strand of pasta, creating a delightful burst of flavor with each bite.

Step 4: Roasting the Cashews

While the pasta is being tossed with the pesto, let's prepare the roasted cashews to add that extra crunch. In a small pan, heat a bit of olive oil over medium heat. Add the cashews and toast them for a few minutes until they are golden and fragrant. The cashews will give a wonderful contrast to the soft pasta, adding texture and a nutty flavor that balances perfectly with the creamy pesto.

Once the cashews are roasted, sprinkle them over the pasta just before serving.

Step 5: Serving the Dish

Now that everything is ready, it's time to serve. Dish up the pesto-coated pasta onto plates and generously sprinkle the roasted cashews on top. For an extra touch, you can drizzle a little olive oil over the pasta and add some extra grated Parmesan.

This dish is perfect as a light lunch or dinner and pairs well with a simple side salad or some crusty bread for dipping.

Conclusion: A Flavorful, Fresh Dish

And there you have it, Lykkers – a fresh, flavorful herb pesto pasta topped with roasted cashews. It's easy to make, light yet satisfying, and packed with vibrant, herbaceous flavors that will leave you craving more. Whether you're cooking for yourself or serving it at a dinner party, this dish is sure to impress.

What's your go-to pesto recipe? Do you prefer it with nuts or something else? Let me know in the comments!