Pecan Pesto Pasta Recipe
local mesilla valley pecan pesto + linguini + cream sauce + american grana parmesan + sun-dried tomatoes
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Ingredients
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Pecan Pesto
Pasta Dish
Method
Make the Pecan Pesto
- 1
Toast the Pecans
Preheat your oven to 350°F (175°C). Spread the pecans on a baking sheet and toast them for about 8-10 minutes until they are fragrant and slightly darker in color. Remove from the oven and let them cool.
- 2
Blend the Pesto
In a food processor, combine the toasted pecans, fresh basil leaves, garlic cloves, olive oil, parmesan cheese, salt, and pepper. Blend until smooth, scraping down the sides as necessary. Adjust seasoning if needed.
Cook the Pasta
- 3
Boil Water
In a large pot, bring salted water to a boil. Use about 1 tablespoon of salt for every 4 quarts of water.
- 4
Cook the Linguini
Add the linguini to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve 1 cup of pasta water, then drain the linguini.
Prepare the Sauce
- 5
Heat the Cream
In a large skillet over medium heat, pour in the heavy cream. Bring it to a gentle simmer.
- 6
Combine the Sauce
Stir in the pecan pesto and sun-dried tomatoes into the heated cream. Mix well and let it cook for an additional 2-3 minutes until heated through.
Combine and Serve
- 7
Mix Pasta and Sauce
Add the drained linguini to the skillet with the sauce. Toss to combine, adding reserved pasta water as needed for desired consistency.
- 8
Serve
Plate the pasta and sprinkle with American Grana Parmesan. Serve immediately and enjoy your Pecan Pesto Pasta!