Spaghetti with Pecan-Herb Pesto – a delicious recipe with pecans, lemon, basil, parsley, clove garlic, extra-virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Preheat the oven to 350 degrees F. Scatter the pecans on a rimmed sheet pan and toast until they are fragrant and a shade or two darker, 7 to 8 minutes.
2
Cool.
3
Bring a large pot of salted water to a boil.
4
Add the pasta to the boiling water and cook according to the package directions until al dente.
5
Drain, reserving about 1/2 cup pasta water.
6
Meanwhile, put the pecans in a food processor with the lemon zest, basil, parsley and garlic and pulse six or seven times to make a chunky paste.
7
Scrape down the sides of the work bowl and, with the processor running, add the olive oil in a steady stream to make an almost-smooth pesto.
8
Scrape the pesto into a large serving bowl and stir in the cheese.
9
Season with salt.
10
Add the spaghetti and toss, adding the reserved pasta water to loosen, if needed.
11
Photograph by Kana Okada
434
kcal
Calories
43
g
Fat
10
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup pecans, Kosher salt1 pound spaghetti, Finely grated zest of 1 lemon, 1 1/2 cups packed fresh basil leaves, and more.
Yes, Spaghetti with Pecan-Herb Pesto falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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