Personal Shopper

• 4 cloves garlic
• 2.67 tablespoons raw cashews
• 4 cups spinach leaves
• 0.67 cup basil leaves
• 2.67 tablespoons olive oil
• 10.67 ounces rigatoni pasta
• 0.67 lemon
• 0.33 cup grated parmesan cheese
• red pepper flakes

Steps

1. Bring a large pot of salted water to a boil.
2. Add the 3 garlic cloves and 2 tablespoons cashews and boil for 3 minutes.
3. Add in the 3 cups spinach leaves and 0.5 cup basil and cook until just wilted and bright green, about 30 seconds.
4. Remove the spinach, basil, garlic, and cashews and place them in a blender with 2 tablespoons of olive oil. Let cool slightly, then blend until creamy and smooth.
5. Add the pasta to the water and cook until al dente, according to the package directions. Drain and reserve 0.25 cup pasta water.
6. Return the cooked pasta to the sauce pan over low heat and add the sauce, along with the lemon juice. Toss, cooking for 1-2 minutes, until the sauce covers the noodles and is slightly thickened. Add in a splash or two of pasta water if the mixture becomes too thick.
7. Remove from heat and stir in the parmesan cheese. Taste, adding more salt as needed and serve immediately.