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LINGUINE WITH PARSLEY-PECAN PESTO SAUCE




Source of Recipe


internet






Recipe Introduction


An excellent twist on a favorite sauce





List of Ingredients



• 1/2 cup pecans
  
• 2 cups packed fresh flat-leafed parsley leaves
  
• 3/4 cup freshly grated Parmesan (about 1 1/2 ounces)
  
• 2 tablespoons fresh lemon juice
  
• 1 cup extra-virgin olive oil
  
• 1 pound linguine
  






Instructions



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. Parsley-pecan pesto may be made 1 day ahead and chilled, covered.
   
4. In a 6-quart kettle bring 5 quarts salted water to a boil for linguine. Cook pasta in boiling water until al dente and ladle out and reserve 1 1/2 cups pasta cooking water.
   
5. 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.
   






Final Comments


Serves 4 to 6