Reviewed: Nov. 20, 2007

This is a great recipe. The cashews are so hearty tasting and the pilaf is great together. Didn't change a thing. Loved it!

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FUFARFITA

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Reviewed: Nov. 6, 2007

I hosted a Murder Mystery a few weeks ago and used this recipes among others to feed 20 people. I'm still emails requesting this for this recipes. It it very delicious!!!

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IronStef

Cooking Level: Intermediate

Home Town: Springfield, Virginia, USA

Living In: Niceville, Florida, USA

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Reviewed: Oct. 19, 2007

I love this recipe! I've made this one several times and we still love it.

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tofu19

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Sunnyvale, California, USA

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Reviewed: Oct. 9, 2007

Really good! I needed a vegetarian recipe and this really came through--the cashews made it great.

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MeganO

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Reviewed: Oct. 8, 2007

Just OK I will not make it again

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AKV

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Reviewed: Sep. 27, 2007

Tasty, tasty...

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SamanthaSmith

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Reviewed: Sep. 26, 2007

Awesome. I have made this about 15 times and I've always gotten compliments on it and requests for the recipe. Thanks for sharing.

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Beach_Bum

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Reviewed: Sep. 18, 2007

I don't know how to cook but am trying to learn and was pleasantly surprised at how this dish turned out. Used chicken stock, whole wheat spaghetti and whole cashews. When I was buying the cashews I worried that the salted ones would make the dish too salty but couldn't find unsalted. Worked out perfectly though - even with double the amount. Great dish and I feel like I could impress company with it. (Especially friends who are used to me nuking dinner.)

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SMalt

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Reviewed: Sep. 15, 2007

I have been making this for years. I gave the recipe to my chef Uncle who also serves it often. We also use orzo and roast the asparagus. I also toss in feta right before I serve. The warmth sets off the flavor and aroma of the feta -it's also a great texture/flavor addition. I can no longer imagine making this w/o the feta.

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MISS HAP

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Reviewed: Sep. 12, 2007

easy to prepare, used broccoli do to not having any aspargus and prepared it the same way, work just as well. thanks for the recipe

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JESSIMOOS

Cooking Level: Expert

Home Town: Newtown Square, Pennsylvania, USA

Living In: Spokane, Washington, USA

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Reviewed: Sep. 9, 2007

I've made this recipe twice now - once for my family and again for company. Everyone loves it! Cooks in half the stated time, so it's faster than you think. And I see how the other reviewers have encouraged experimentation with the ingredients; would do well with any veggie in the fridge, or with chicken or shrimp for meateaters. I do use a lot more vegetable stock than requested - three cans. Also, I use olive oil instead of butter. Really good.

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Riverstone-Newell

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

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Reviewed: Aug. 30, 2007

My Whole family loved it....and there are eight of us! Used 3T butter. Made it w/ both asparagus & zucchini.

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Sue S.

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Reviewed: Aug. 28, 2007

Yummm. I used wheat couscous because I had no spaghetti around and peanuts because someone got into my cashews, but I'll be making this again with the right stuff.

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Lauryl

Cooking Level: Intermediate

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Reviewed: Aug. 27, 2007

The recipe is great as written. I now make a version of this about once a month. I double the recipe, and instead of asparagus I add a bag of frozen oriental vegetables.

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Megan

Cooking Level: Intermediate

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Reviewed: Aug. 26, 2007

Quick, easy, and delicious. Just the way any wanna-be cook likes it!!!

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gasunshine

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Reviewed: Aug. 22, 2007

This is honestly one of my favorite side dishes to make. Sometimes I add chunks of chicken and serve it with a salad for dinner. It has great flavor.

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STEPSWA

Home Town: Northbrook, Illinois, USA

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Reviewed: Aug. 20, 2007

This was really good - I had to increase the liquid and didn't have enough broth left so I added some extra water and a chicken bouillon cube. Thanks for the recipe, I'll definately make this one again.

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Suemck

Cooking Level: Intermediate

Home Town: Plaistow, New Hampshire, USA

Living In: Amesbury, Massachusetts, USA

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Reviewed: Aug. 19, 2007

It's more like 4 1/2 to me. I used Vermicelli instead of Spaghetti and chicken broth instead of vegetable (on accident. We really liked it. The crunchiness of the cashews was my favorite thing about this dish! I would recommend it and will make it again! Thank you Sandy!

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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Reviewed: Aug. 18, 2007

Surprisingly good for being so simple. It could easily be veganized by using Earth Balance or some other dairy-free margarine. I will reduce the butter to 2T next time. I wish that I had gone with my instinct and added more asparagus though. Also, I think it is ABSOLUTELY NECESSARY to reduce heat to a simmer after you cover it. The instructions are a little vague there. You shouldn't have to add more broth if you reduce the heat. For me, this is great comfort food. Thanks for submitting.

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