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Place the cashews in a bowl and cover with boiling water. Soak for 30 minutes, then drain and rinse well.
Bring a large pot of generously salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente, tender with a slight resistance at the center. Reserve 1/2 cup of the pasta cooking water, then drain the pasta through a colander and set aside.
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