Photo by Alessandra Zecchini©
Cook the fusilli in plenty of salted boiling water. In the meantime place in the blender a handful of chives, a tablespoons of roasted cashew nuts, a slice of feta cheese, and a little water from the pasta. Add salt only if the cashew nuts and feta are not salty enough. Blend the sauce. stir in some extra virgin olive oil. Drain the fusilli and stir in the sauce. Serve immediately.
