First created in Jamaica, Rasta pasta is now served at restaurants far and wide, including Kokomo in Brooklyn, where it’s known as Koko’s island pasta.
2 scallions, roots and ends trimmed, and cut in half where the green and white parts meetSalt to taste1 red or orange bell pepper, sliced into slivers Grated parmesan for serving Bring a medium-sized saucepan of salted water to boil, then add the raw cashews and boil them for about 15 minutes until they’re tender, then turn off the heat and set aside.While the cashews are cooking, preheat the oven to 425 degrees and place the Scotch bonnet pepper , garlic, and scallions on a baking pan.
You can make the sauce a few days in advance; just store it in the refrigerator in a sealed container.Cook the pasta according to package directions. Reserve about 1 cup of the cooking water, then drain the pasta and set it aside.Heat a large skillet over a medium-high heat. Add a splash of oil, enough to coat the surface. Add the bell peppers and shiitakes and cook, stirring occasionally, until softened and lightly browned, 5-10 minutes. Transfer the vegetables to a bowl.
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