How to make
First, boil the pasta in boiling salted water according to the instructions and strain well. Separate 50-100 ml of the water and set aside.
The basil and mint leave stalks are removed. Mix with raw cashews, a pinch of sea salt, peeled garlic cloves and olive oil.
Grind in a blender jug or crush them in a mortar. Add the water you set aside earlier, from the cooked pasta and mix well.
Pour the cooked pasta into a plate, add the basil and mint pesto on top and sprinkle with Parmesan cheese. Serve it immediately.
A very tasty light dinner.
