Linguine with Parsley-Pecan Pesto Sauce

1. 1

   Preheat oven to 350F.

2. 2

   On a baking sheet toast pecans in one layer in middle of oven until fragrant and one shade darker, about 7 minutes.

3. 3

   Cool pecans and in a blender puree with parsley, Parmesan, lemon juice, and oil.

4. 4

   Parsley-pecan pesto may be made 1 day ahead and chilled, covered.

5. 5

   In a 6-quart kettle bring 5 quarts salted water to a boil for linguine.

6. 6

   Cook pasta in boiling water until al dente and ladle out and reserve 1 1/2 cups pasta cooking water.

7. 7

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.