Linguine with Cashews and Scallions

Kay Carroll adapted from Allrecipes

Serves 6
1 lb. Asian noodles or linguini
4 tablespoons soften butter
½ cup low-sodium teriyaki sauce
½ teaspoon fresh ginger, minced
1 bunch fresh scallions, diced
9 to 10 oz, cashew nuts

1. Bring a large pot of lightly salted water to a boil. Place the pasta in the pot, cook 9 to 11 minutes, until al dente, and drain.
2. Meanwhile, melt the butter in a large pan over medium heat, and sauté the cashews for about 5 minutes, until lightly browned.
3. ​Add the ginger, teriyaki sauce and the scallion to the cashews. Sauté for 2 more minutes.
4. Mix in the cooked pasta and continue to cook and stir until heated through.
5. ​Serve.