Best Spaghetti With Pecan Herb Pesto Recipes

Pecan Pesto image

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 8

1/3 cup lightly toasted pecans
2 cups loosely packed fresh basil
1 cup loosely packed fresh parsley
1 teaspoon chopped garlic
1 teaspoon lemon zest
Kosher salt
1/2 cup coarsely grated Parmesan
1/2 cup extra-virgin olive oil

Steps:

Put the pecans in a food processor and pulse until finely ground. Add the basil, parsley, garlic, lemon zest and 1/4 teaspoon salt and pulse until finely chopped. Add the Parmesan and pulse to combine. With the motor running, slowly pour in the oil and process until combined. Transfer to a bowl.

Linguine with Parsley-Pecan Pesto Sauce image

Yield Makes 4 to 6 servings

Number Of Ingredients 6

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

Steps:

Preheat oven to 350°F.
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.
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.

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.