Recipe courtesy of Geoffrey Zakarian
From:
Food Network Magazine
Spaghetti with Pecan-Herb Pesto
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- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 531
- Total Fat
- 27 g
- Saturated Fat
- 4 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 14 g
- Cholesterol
- 4 mg
- Sodium
- 99 mg
"Pecans add a nutty sweetness to this pesto."
- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 531
- Total Fat
- 27 g
- Saturated Fat
- 4 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 14 g
- Cholesterol
- 4 mg
- Sodium
- 99 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F. 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.
- 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.
- 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.
- 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.
