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Cashew e Pepe

If you like your food spicy, crush the peppercorns with a mortar and pestle (or put 1 teaspoon in a paper napkin, folded, then carefully smash with a rolling pin.)
Servings: 4
Author: Shelly


  • cups soaked cashews - overnight is better but 30 minutes in boiled water is fine too
  • cups pasta cooking water
  • A drizzle of olive oil - about 2 tablespoons
  • ½ tablespoon crushed black pepper
  • 1 teaspoon salt
  • 2-3 leaves dried sage or a handful of parsley leaves only


  • Put all the ingredients except the sage leaves in a food processor and process until you get a smooth creamy sauce. If the sauce is too thick add 1–2 tablespoons water.
  • Pour the sauce into a skillet and bring to a boil. Remove from the heat and pour over the pasta.
  • Mix and correct seasoning. Serve in deep plates. Break the sage leaves over and sprinkle more black pepper if needed.