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Epicurious
Gourmet

Linguine with Parsley-Pecan Pesto Sauce

3.3

(5)

A cup or so of the linguine cooking water is the secret to a properly made pasta with pesto.

Recipe information

  • Yield

    Makes 4 to 6 servings

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

Preparation

  1. Step 1

    Preheat oven to 350°F.

    Step 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.

    Step 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.

TagsPastaLinguinePecanNutParsleyHerbs & SpicesParmesanCheeseDairyLemonCitrusFruitMainDinnerVegetarianEasyWeeknight MealsBlenderGourmet
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