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INGREDIENTS

• large pinch of salt
• 150g red lentil pasta
• 30g rocket
• For the sauce:
• 60g cashews
• clove garlic, roughly chopped
• 125ml boiling water
• 1 large roasted red capsicum, from a jar, drained
• 4 sun-dried tomatoes
• 8 large basil leaves, roughly chopped
• black pepper, to taste

Method:

• Place the cashews and chopped garlic in a bowl. Pour over the boiling water and set aside for 5 minutes to soften the cashews.
• Add the roasted red capsicum and sun-dried tomatoes to the bowl with the cashews and garlic. Use a hand blender or transfer to a food processor to blend until smooth.
• Stir the chopped basil into the sauce and season with black pepper to taste.
• Bring a large pot of water to a rapid boil. Add a pinch of salt to the pot, then the fusilli. Stir once, then boil for 8 minutes, or according to the package instructions, until the pasta is al dente.
• Drain the pasta and transfer it to a large bowl. Pour the prepared sauce over the pasta and mix well to combine.
• Divide the pasta between 2 bowls and top each with a handful of rocket.