Pasta with sautéed parsley

Ingredients

• 1 large onion
• parsley - 5-6 sprigs
• cilantro - 3-4 sprigs
• 1 lemon
• cashew nuts - 30-40 g
• vegetable oil - 4 tbsp.
• vegetable oil, preferably extra virgin olive oil
• medium-sized pasta (penne, fusilli, farfalle) - 500 g
• salt and freshly ground black pepper

Cooking

Step 1

Prepare the pasta dressing - parsley sauté. Peel the onion and chop very finely. Wash parsley and cilantro, dry thoroughly with paper towels and chop. Remove the zest from the lemon with a fine grater, squeeze the juice from the pulp of the lemon. Grind the nuts in a blender or chop with a knife, and they should not be crushed into "powder".

Step 2

Heat up in a skillet 2 tbsp. l. vegetable oil. Saute the onion in it until soft, 4 minutes. Add 70-100 ml of water, lemon zest, mix and cook for another 3 minutes. Without reducing the heat, add chopped herbs, mix and cook without a lid for 2 minutes.

Step 3

Immediately remove the pan from the heat. Add olive oil, 2 tbsp. l. lemon juice, chopped nuts. Salt, pepper to taste, mix. If the mass turned out to be very thick, it can be diluted with a small amount of boiled water.

Step 4

Boil 4 liters of water in a saucepan, salt, add the remaining vegetable oil. Add pasta and cook for 7 minutes. Drain in a colander, put on a dish and season with parsley sauté. Serve immediately.