Pecan pesto pasta
Photo courtesy of ILovePecans.org

Pecan Pesto Pasta

Submitted by: ILovePecans.org

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

Method

  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.

Nutrition facts

Calories

530

Fat

35 g

Sat Fat

10 g

Sodium

170 mg

Carbs

44 g

Fiber

3 g

Protein

13 g

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When it comes to America’s native nut, great taste is just the beginning. Heart-healthy with power-packed protein, this nutrient-dense nut boasts multiple health-promoting nutrients and bioactive compounds. The pecan has rightfully earned its reputation as a nutrition powerhouse.

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