Linguine with Parsley-Pecan Pesto Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A cup or so of the linguine cooking water is the secret to a properly made pasta with pesto. Ingredients:
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 |
Directions:
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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