Pasta With Zesty Pecan Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Easy sides: Split 1 (12-oz.) French bread loaf lengthwise, and brush cut sides with 1/2 cup melted butter. Top with 6 garlic cloves, pressed; 1 tsp. dried oregano; and 1/2 tsp. dried parsley flakes. Bake until lightly browned and crisp. Serve with a tossed salad or green vegetable. Ingredients:
1/2 cup finely chopped pecans |
1/4 cup chopped fresh parsley |
1 teaspoon lemon zest |
1 (12-oz.) package linguine |
1 (14-oz.) can quartered artichoke hearts, drained |
1/2 cup freshly grated parmesan cheese |
1 (3-oz.) package cream cheese, softened |
3 tablespoons olive oil |
2 garlic cloves |
1/2 teaspoon freshly ground pepper |
salt to taste |
Directions:
1. Heat pecans in a medium-size nonstick skillet over medium-low heat, stirring often, 5 to 7 minutes or until lightly toasted and fragrant. Remove from skillet. Let cool 5 minutes. Stir together pecans, parsley, and zest.
2. Cook pasta according to package directions; drain pasta, reserving 1/4 cup cooking liquid.
3. Process artichoke hearts and next 5 ingredients in a food processor or blender until smooth, stopping to scrape down sides as needed. Add 1/4 cup reserved cooking liquid. Pulse 3 to 4 times or until smooth. Toss with hot cooked pasta; season with salt to taste. Top each serving with pecan mixture.
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