500g wholemeal spaghetti
2 cups carrot, julienned
¼ cup fresh coriander, finely chopped
¼ cup fresh basil, finely chopped
¼ cup fresh mint, finely chopped
½ raw cashews
¼ cup extra virgin olive oil
¼ cup fish sauce
2 tbsp. tamari soy sauce
2 tbsp. honey
2 limes, juiced
6 red chillies, julienned
1 bunch of asparagus, blanched and cut through the middle
Fill a large saucepan with water and bring it to the boil. Add the pasta and cook it for 10-15 minutes, al dente. Leave to cool to room temperature.
In a blender, thoroughly combine cashews, olive oil, fish sauce, soy sauce, honey, lime juice and enough water to make a runny consistency.
In a large mixing bowl add all of the remaining ingredients, apart form the asparagus but including the pasta and gently combine. Mix through the cashews dressing.
Serve in a large decorative platted with the asparagus on top.
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