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Pecan Pesto Pasta
6 oz. spaghetti
2 cups basil
1 cup baby spinach, stems trimmed
¼ – ½ cup Newberry Pecans
Zest of one lemon
1 - 2 cloves garlic, to taste
½ tsp salt
¼ tsp black pepper
½ cup Parmesan cheese, grated
½ cup extra virgin olive oil
red pepper flakes, optional
chopped Newberry Pecans, for garnish - optional
Cook the spaghetti according to package directions.
Drain the spaghetti, reserving approximately ½ cup of the pasta water.
Set spaghetti and ½ cup pasta water aside.
In a food processor, add the basil, spinach, pecans, lemon zest, garlic cloves, salt, black pepper, and Parmesan cheese. Pulse 15 to 20 times until the ingredients are coarsely chopped.
With the food processor set on low speed, slowly pour the olive oil through the food chute until all ingredients are incorporated.
In a large skillet over very low heat, add the pesto, ¼ cup of the reserved pasta water and stir to combine.
Add the spaghetti and toss to coat, add more pasta water as needed until desired consistency is achieved and the spaghetti is heated through.
Add salt and pepper, to taste.
Add a dash red pepper for a little zing, if desired.
Garnish with pecans and serve.
The pesto can be stored in an airtight container in the refrigerator for up to two weeks.
This recipe uses our Pecan Pieces. Shop now and add a little personality to your new favorite dish!
This recipe uses our Mammoth Pecan Halves. Shop now and add a little personality to your new favorite dish!
This recipe uses our Large Pecan Halves. Shop now and add a little personality to your new favorite dish!
Shop now and add a little personality to your new favorite dish!