saucepan, large 2lt saucepan, kitchen blender

75g cashew nuts
200ml water
3 garlic cloves
200g FREEE Organic Multigrain Penne
30g fresh basil
1 lemon
3 tbsp olive oil
salt and pepper

1. Measure the cashew nuts and water into a saucepan, peel and add the garlic, cover and simmer gently for 10 minutes. Remove from the heat and leave to cool.
2. Three-quarter fill a large 2lt saucepan with water, add a little salt and bring it to a rapid, rolling boil.
3. Add the pasta, stir to avoid it sticking and boil uncovered for 7 minutes.
4. Meanwhile tip the soaked cashews and garlic into a kitchen blender. Roughly chop the basil and add this, finely grate the lemon rind into the blender, add the oil, salt and pepper then pulse into a smooth sauce.
5. Carefully remove a piece of pasta and cut it with the side of a fork. If the pasta resists, continue to boil and repeat the fork test every minute until it is ‘al dente’ and just cuts through the pasta.
6. Drain the pasta into a colander over the sink then return the pasta to the saucepan.
7. Add the sauce to the pan, stir gently to combine and serve immediately.