LINGUINE WITH PARSLEY-PECAN PESTO SAUCE
Categories Cheese Herb Nut Pasta Appetizer Vegetarian Quick & Easy Dinner Lunch Parmesan Summer Gourmet Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- 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.
- 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.
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Afeseh Bantar-Shey Neba Bebeto
[email protected]This dish is a great way to use up leftover linguine. I always have a box of linguine in my pantry, and this is a great way to use it up.
Nawaz Ali
[email protected]This is my go-to recipe for a quick and easy weeknight meal. It's always a hit with my family and friends.
Murder_demon666
[email protected]Overall, I thought this dish was just okay. It wasn't bad, but it wasn't anything special either.
MD Niyaz Mahmud Nazim
[email protected]This dish was a bit too salty for my taste. I think I would have preferred it with less salt.
Cheslyn Hope
[email protected]I'm not sure what went wrong, but my pesto sauce turned out really bitter. I think I might have used too much lemon zest.
Isaac King
[email protected]This dish is a bit time-consuming to make, but it's definitely worth the effort. The pesto sauce is so flavorful and delicious.
Darnell Green
[email protected]I'm not a huge fan of pecans, but they actually work really well in this pesto sauce. They add a nice crunch and a nutty flavor.
Sonja Ford
[email protected]This is a great recipe for using up leftover parsley. I always have a bunch of parsley in my fridge, and this is a great way to use it up.
Meharsoban official
[email protected]I love the freshness of this dish. The parsley and lemon zest really brighten up the flavors.
alizay siyal
[email protected]This is one of my favorite pasta dishes! The parsley and pecan pesto sauce is so flavorful and unique. I always get compliments when I make it for guests.
ZJ BIGZ
[email protected]Overall, I thought this dish was just okay. It wasn't bad, but it wasn't anything special either.
Ayush Shrestha
[email protected]The pesto sauce was a little bland. I think it needed more garlic and salt.
Nela Pacilis
[email protected]This dish was a bit too oily for my taste. I think I would have preferred it with less olive oil.
Lala hathaway
[email protected]I'm not sure about the parsley and pecans in this recipe. It sounds like an odd combination.
Kathy Abrahim
[email protected]This is a great recipe for a quick and easy weeknight meal. It's also really versatile - you can add grilled chicken, shrimp, or vegetables to make it a complete meal.
Faheem abro
[email protected]The flavors in this dish are incredible. The parsley and pecans complement each other perfectly, and the lemon zest adds a nice brightness.
Prince Veer
[email protected]I'm not a big fan of pesto sauces, but this one is really good. The parsley and pecans give it a nice twist that makes it more interesting.
Fathma Ruwaisa
[email protected]I love the simplicity of this dish. It's so easy to make, but it looks and tastes like it came from a fancy restaurant.
Arif Bhai
[email protected]This pesto sauce is a game-changer! The parsley and pecans add a unique flavor that I've never tasted before. It's so refreshing and light, yet still packed with flavor.