Abigail's Sweet Lemon-Pecan Linguine

By sandy_h

From The Washington Post

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

Preparation

Step 1

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.