Coriander Pesto Penne with Oranges
4 people
12 minutes
5 minutes
Ingredients
- 100 g Cashew Nuts toasted on a dry pan until golden
- 0.5 - Lime juice only
- 1 tsp Salt
- 50 g SuperValu Fresh Coriander including stalks
- 2 small SuperValu Orange peeled and cut into bite-sized pieces
- 150 ml SuperValu Sunflower Oil
- 500 g Wholemeal Penne
For the Pesto:
-
3
cloves
Garlic
Method
- Peel the garlic and put it in a blender with the rest of the pesto ingredients and whizz until smooth.
- Cook the pasta in a large pot of boiling salted water as per the packet instructions, which is normally 10 to 12 minutes. Drain and rinse.
- Put the drained pasta back in the same pot along with the pesto and stir together until well mixed and everything is hot. Stir the orange pieces through the pasta and serve straight away.
