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:

Equipment:

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