Spaghetti with Pecan-Herb Pesto
Spaghetti with Pecan-Herb Pesto requires roughly 30 minutes from start to finish. This recipe serves 6. Watching your figure? This gluten free and primal recipe has 240 calories, 3g of protein, and 25g of fat per serving. For $1.56 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 111 would say it hit the spot. It is brought to you by Foodnetwork. It works well as an affordable side dish. A mixture of pecans, garlic, kosher salt, and a handful of other ingredients are all it takes to make this recipe so delicious. Overall, this recipe earns a good spoonacular score of 60%. Spaghetti with Rocket, Spinach & Pecan pesto, Mushroom-Herb Spaghetti, and Spaghetti With Herb And Tomato are very similar to this recipe.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1 1/2 cups packed fresh basil leaves
1 clove garlic
Kosher salt1 pound spaghetti
Finely grated zest of 1 lemon
1/2 cup extra-virgin olive oil
1/4 cup freshly grated parmigiano-reggiano
1 1/2 cups packed fresh Italian parsley leaves
1/2 cup pecans
Equipment:
oven
frying pan
pot
food processor
bowl
Cooking instruction summary:
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. Cool. Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to the package directions until al dente. Drain, reserving about 1/2 cup pasta water. 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. 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. Scrape the pesto into a large serving bowl and stir in the cheese. Season with salt. Add the spaghetti and toss, adding the reserved pasta water to loosen, if needed. Photograph by Kana Okada
Step by step:
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. Cool.
2. Bring a large pot of salted water to a boil.
3. Add the pasta to the boiling water and cook according to the package directions until al dente.
4. Drain, reserving about 1/2 cup pasta water.
5. 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. 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.
6. Scrape the pesto into a large serving bowl and stir in the cheese. Season with salt.
7. Add the spaghetti and toss, adding the reserved pasta water to loosen, if needed.
8. Photograph by Kana Okada
Nutrition Information:
covered percent of daily need
