Dill-Pecan Pesto with Pasta Spirals and Sour Cream

1. 1

   In a food processor with the motor running, drop in the garlic and finely chop.

2. 2

   Add 1/2 cup of the nuts, cheese, 1 teaspoon salt and 1/2 teaspoon pepper and pulse to finely chop.

3. 3

   Add the dill and pulse to finely chop.

4. 4

   With the motor running, add the oil, blending to combine.

5. 5

   In a large pot of boiling salted water, cook the pasta until al dente.

6. 6

   Reserve 3/4 cup of the pasta cooking water, then drain the pasta.

7. 7

   Toss the pasta with the pesto and about half the reserved cooking water.

8. 8

   Add more water for a looser consistency.

9. 9

   Season with salt and pepper to taste, then serve, sprinkled with additional pecans, the dill fronds and dollops of the sour cream.

* Per serving · 4 servings · Values may vary.

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