Pasta with Clams with Cashew Nut Pesto

You won't believe how good this tastes and how simple it is. I know it's not traditional to use cashew nuts in pesto, but that was all I had at home. Just blitz them in a food processor with your basil leaves, parmesan cheese, garlic, and olive oil to loosen. Cook the pasta according to packet instructions. In another heated pan, place your clams with an optional splash of white wine or water just enough to help steam it along because its own juices will get released anyway. Cook just until the clams open up and turn off the heat. Add the drained al dente pasta to the pan with the clams and toss with the pesto and serve!