Abigail's Sweet Lemon-Pecan Linguine

From The Washington Post
Abigail's Sweet Lemon-Pecan Linguine
Abigail's Sweet Lemon-Pecan Linguine

PREP TIME

20

minutes

TOTAL TIME

35

minutes

SERVINGS

4

servings

PREP TIME

20

minutes

TOTAL TIME

35

minutes

SERVINGS

4

servings

Ingredients

  • 3/4

    cup pecan halves

  • Kosher salt

  • 10 to 12

    ounces dried linguine

  • 4

    cloves garlic

  • 2 or 3

    lemons

  • 5 to 6

    tablespoons unsalted butter

  • Freshly ground black pepper

  • 4 to 5

    tablespoons sugar

  • 1/3

    cup dry white wine

  • 1/2

    cup freshly grated Parmigiano-Reggiano cheese, for garnish

Directions

Preheat the oven to 350. Spread the pecan halves on a rimmed baking sheet. Fill a large Dutch oven with water and bring to a boil over high heat. Add a generous pinch of salt, then the pasta. Cook according to the package directions. Meanwhile, toast the pecans in the oven for 6 to 8 minutes, stirring them halfway through, until they are fragrant and lightly browned. Cool slightly, then coarsely chop ¼ cup of them. Mince the garlic. Use a zester or Microplane grater to zest 2 or 3 lemons (to taste), taking care to avoid the white pith. Squeeze enough juice from the lemons to yield ½ cup. Drain the pasta, reserving ¾ cup of the pasta cooking water. Return the pasta to the pot (off the heat). Melt the butter (to taste) in a large skillet over medium heat. Stir in the garlic and cook for 1 minute, then add the chopped pecans, salt and pepper; cook for 1 minute, stirring to coat and heat through. Add the lemon juice and sugar (to taste), stirring until the sugar has dissolved. Cook for about 2 minutes, during which time the sauce should thicken a bit. Stir in the reserved pasta cooking water and the wine, then immediately pour over the pasta and toss to coat. Place over medium-high heat; cook for 1 to 2 minutes or just until heated through. Divide among individual wide, shallow bowls, leaving much of the excess sauce/liquid in the pot. Top each portion with lemon zest, toasted pecan halves and the cheese. Serve warm.

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