Pecan Pesto Pasta

By: ILovePecans.org

Serving Size: 8

Elevate the traditional pasta dish with toasted pecans, fresh basil and Parmigiano-Reggiano cheese.

Ingredients:

2/3 cup extra virgin olive oil or pecan oil

1/2 cup toasted pecan pieces

2 cups fresh basil leaves, packed

2 fresh garlic cloves

1 cup Parmigiano-Reggiano cheese, grated

Salt and fresh pepper, to taste

6 ounces heavy cream

1 pound gemelli pasta, cooked al dente

Process:

  1. 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.
  2. Reserve the mixture chilled.
  3. In a sauce pan place the heavy cream and reduce by 1/3 over medium heat.
  4. Season with salt and pepper.
  5. Add 2 to 3 tablespoons of the pesto and bring to boil.
  6. Season to taste.
  7. Add hot pasta and serve.
  8. Sprinkle the remaining 1/2 cup cheese and drizzle the pesto over. Serve hot.

Nutritional Facts:

Calories

530

Fat

35 g

Saturated Fat

10 g

Sodium

170 mg

Carbs

44 g

Fiber

3 g

Protein

13 g

Other Recommended Recipes:

Pecan Appetizers

Pecan, Grape, and Pickled Onion Flatbread

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Pecan Main Dishes

Za’atar Spiced Pecans and Quinoa Veggie Bowl

By: Erin Alderson, Naturally Ella