Linguine with Parsley-Pecan Pesto Sauce Recipe

Linguine with Parsley-Pecan Pesto Sauce Recipe

  • 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
  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. 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.
  3. 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. 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.
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