Cashew Pesto Pasta with Cassava Fusilli & Tomato Confit

Instructions

Make pesto:

1. In a food processor, combine the cashews, lemon juice, garlic and salt. Pulse until well chopped.
2. Add the basil and pulse until combined. With the food processor running, drizzle in the olive oil and pulse until combined. Add the parmesan cheese, if using, and pulse to briefly combine. Set aside the pesto.

Make tomato confit:

1. Preheat oven to 350°F. Spread tomatoes onto a large brimmed baking sheet. Add oil, salt, and pepper. Toss gently to coat. Bake until tomatoes are wilted but not all have burst, about 25 minutes.
2. Cook pasta according to package instructions. Drain and toss with pesto.
3. Add tomatoes on top of pasta, drizzle the oil and serve.