Make the Pecan Pesto: In a food processor pulse pecans, oil, basil, garlic, and 1/2 cup cheese until smooth but not liquefied. Season with salt and pepper.
Reserve the mixture chilled.
In a sauce pan place the heavy cream and reduce by 1/3 over medium heat.
Season with salt and pepper.
Add 2 to 3 tablespoons of the pesto and bring to boil.
Season to taste.
Add hot pasta and serve.
Sprinkle the remaining 1/2 cup cheese and drizzle the pesto over. Serve hot.
