PECAN PESTO SPAGHETTI WITH GARLICKY BREADCRUMBS

Pecan Pesto Spaghetti with Garlicky Breadcrumbs image

Provided by Daily Inspiration S

Categories Pasta

Time 30m

Number Of Ingredients 17

1 pkg 16-oz. pkg. thin spaghetti
3 c loosely packed fresh basil leaves
3 c loosely packed fresh flat-leaf parsley leaves
6 oz parmesan cheese, grated (approx. 1 1/2 cups), plus more for serving
1 c olive oil
1/2 c pecan halves
3 Tbsp fresh lemon juice (approx. 2 lemons)
2 garlic cloves
1 tsp kosher salt
2 Tbsp unsalted butter
GARLICKY BREADCRUMBS
4 garlic cloves
5 oz sourdough or other crusty bread (crust removed), cut into 1 inch pieces (about 2 cups)
1 tsp lemon zest
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 c olive oil

Steps:

1. Cook pasta in salted water according to package instructions. Drain well, but reserve 1 1/2 cups cooking liquid. Transfer pasta to a large serving bowl; cover and keep warm.
2. Meanwhile, process basis, parsley, parmesan cheese, oil, pecans, lemon juice, garlic and salt in a food processor until smooth, scraping down sides if necessary.
3. Add pesto and butter to hot pasta ; toss gently until pasta is coated well with pesto. Stir in cooking water 1/4 cup at a time until sauce reaches desired consistency - discarding removing pasta water. Top with garlicy bread crumbs and additional parmesan.
4. For breadcrumbs, pulse garlic cloves in food processor until finely chopped or chop by hand. Add bread and lemon zest until coarse crumbs form. Stir in salt and pepper.
5. Heat oil in skillet over medium heat. Add breadcrumb mixture and cook, stirring constantly until golden brown and crispy. Transfer crumbs to a small bowl. Top each plate of pasta with crumbs and additional parmesan cheese.