Festive fettuccine alfredo

Prep: Soak cashews in 2 cups hot water for one hour in a large covered bowl.
Cook pasta according to package directions and drain, reserving 1/2 cup of pasta water.
Drain cashews and blend for 1 minute with cheese, pasta water, lemon juice, and salt and pepper to taste.
In a large saucepan, heat olive oil and fry garlic, onions, and sun-dried tomatoes for 2 minutes. Stir in greens and cook for 1 minute.
Add cashew mixture and heat for 1 minute, stirring constantly. For a thinner sauce: Add tap water, as needed.
Toss pasta with sauce and garnish with sage leaves before serving, if desired.
Handy Hint: Warm, crunchy herbs make the perfect pasta topper! To make fried sage leaves: Heat a tablespoon of olive oil and fry each leaf for 3-5 seconds until crisped.

Jackie Gentilesco

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