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Spaghetti with Pecan-Herb Pesto

Spaghetti with Pecan-Herb Pesto
Prep Time
10 min
Cook Time
20 min
Yields
4 - 6 servings

Pecans add a nutty sweetness to this pesto.

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ingredients

½
cup pecans
1 ½
cups packed fresh basil leaves
Kosher salt
1
lb(s) spaghetti
1 ½
cups packed fresh Italian parsley leaves
1
clove garlic
½
cup extra-virgin olive oil
¼
cup freshly grated Parmigiano-Reggiano
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directions

Step 1

Preheat the oven to 350ºF. Scatter the pecans on a rimmed sheet pan and toast until they are fragrant and a shade or two darker, 7 to 8 minutes. Cool.

Step 2

Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to the package directions until al dente. Drain, reserving about 1/2 cup pasta water.

Step 3

Meanwhile, put the pecans in a food processor with the lemon zest, basil, parsley and garlic and pulse six or seven times to make a chunky paste. Scrape down the sides of the work bowl and, with the processor running, add the olive oil in a steady stream to make an almost-smooth pesto.

Step 4

Scrape the pesto into a large serving bowl and stir in the cheese. Season with salt. Add the spaghetti and toss, adding the reserved pasta water to loosen, if needed.

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