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But no, (dairy) cream isn't one of them.
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How in the world can you make a cream sauce without cream?
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Cashews! When blended with water, this buttery nut turns into something silky, rich, and enormously eager to hang out with pasta. The only other ingredient you'll need is a boatload of basil. Consider it the greenest, easiest, breeziest dinner for peak summer.
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Emma Laperruque
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Food Editor, Big Fan of Basil
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For that crazy-pretty color, the trick is to blanch the basil leaves for two shakes of a lamb's tail. (Then we'll use the boiling water again for the pasta.)
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More Where That Came From
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With more few-ingredient pastas (and salads! and soups! and cookies!), the Big Little Recipes cookbook is coming your way this October.
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Triple-Broccoli Pasta Salad
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Pasta With Marinated Artichoke Sauce
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Pasta With Garlic Butter Sauce
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Stovetop Mac & Cheese With Garlic Powder & White Pepper
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