Pasta with sauteed parsley recipe

Ingredients

• 0.5 cups water
• 2 tbsp olive or walnut oil
• 500 g the medium size pasta (Penne, fusilli, Farfalle)
• 0.5 cups cashew nuts
• 5 springs parsley
• 4 tbsp vegetable oil
• 1 large onion
• 3 springs cilantro
• 1 lemon

1. Prepare the filling for the pasta sautéed parsley. Onion peeled and very finely chopped. Parsley and cilantro wash, thoroughly dry with paper towels and chop it. With lemon to remove the fine zest grater, made from the pulp of the lemon and squeeze the juice. Nuts grind in a blender or chop with a knife, and they should not be crushed into "powder".
2. In the frying pan 2 tbsp vegetable oil. Fry the onions until soft, 4 min. Add water, lemon zest, mix well and cook for another 3 minutes, Not subtracting the fire, add chopped greens, mix and cook without lid 2 min.
3. Immediately remove pan from heat. Add olive or walnut oil, 2 tbsp lemon juice, chopped nuts. Season with salt and pepper to taste, mix well. If the mass is very thick, it can be diluted with a small amount of boiled water. In a pot, boil 4 liters of water, add salt, add the remaining vegetable oil. Add pasta and cook for 7 minutes and Drain in a colander, spread on a dish and fill with sautéed parsley. Immediately file on the table.