Linguine With Parsley-Pecan Pesto Sauce
Serves: 4
Aurelia Collier
1 January 1970
Based on User reviews:
55
Spice
49
Sweetness
48
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Preheat oven to 350°F
2
On a baking sheet toast pecans in one layer in middle of oven until fragrant and one shade darker, about 7 minutes
3
Cool pecans and in a blender purée with parsley, Parmesan, lemon juice, and oil
4
Parsley-pecan pesto may be made 1 day ahead and chilled, covered
5
In a 6-quart kettle bring 5 quarts salted water to a boil for linguine
6
Cook pasta in boiling water until al dente and ladle out and reserve 1 1/2 cups pasta cooking water
7
Drain pasta in a colander and in kettle toss with pesto, 1 cup reserved pasta cooking water, and salt and pepper to taste, adding as much of remaining ‚ cup pasta cooking water as necessary for desired consistency
8
Preheat oven to 350°F
9
On a baking sheet toast pecans in one layer in middle of oven until fragrant and one shade darker, about 7 minutes
10
Cool pecans and in a blender purée with parsley, Parmesan, lemon juice, and oil
11
Parsley-pecan pesto may be made 1 day ahead and chilled, covered
12
In a 6-quart kettle bring 5 quarts salted water to a boil for linguine
13
Cook pasta in boiling water until al dente and ladle out and reserve 1 1/2 cups pasta cooking water
14
Drain pasta in a colander and in kettle toss with pesto, 1 cup reserved pasta cooking water, and salt and pepper to taste, adding as much of remaining ‚ cup pasta cooking water as necessary for desired consistency