Linguini with Cilantro Lime Cashew Pesto

This flavorful pasta is perfect for summer, and a great use for a bunch of fresh cilantro!  It is easy to make,and comes together in about 20 minutes.  This pesto happens to be vegan, because it contains no cheese unlike most pesto.  Instead it gets its richness from cashews!  If you would like to make it gluten free, simply swap the linguini for a gluten free linguini.  The next time you need a quick and easy meal, give this a try!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.



  1. To make the pesto, blend all ingredients in a blender or food processor until the desired consistency, adding a little water if it seems too thick. Set aside.
  2. Cook the pasta according to package directions and drain well.
  3. Meanwhile in a bowl, combine the veggies and pesto.  When the pasta has finished cooking, combine it with the veggies and pesto until everything is coated in the pesto.
  4. Serve!

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Recipe Type

  • Dairy-Free
  • Pasta
  • Vegan
  • Vegetarian

Course Type

  • Entree

Skill Level

  • Beginner
  • Easy