Pasta with Leek Pancetta and Cashew Cream
Ingredients
- 1/2 cup raw cashews
- 8 ounces pasta (I like Jovial brown rice casarecce)
- 1/2 tablespoon olive oil
- 1/2 tablespoon grass fed butter (or neutral oil, such as avocado oil, for 100% dairy free version)
- 1 medium/large leek, white part only, small dice
- 2 cloves garlic, minced
- 4 ounces thin pancetta rounds or thinly sliced prosciutto
- 1 tablespoon freshly squeezed lemon juice (from about 1/2 lemon)
- 1/4 cup broth (chicken or vegetable) or water
- salt and black pepper, to taste
- fresh thyme or chervil, to serve
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