Pasta With Zesty Pecan Sauce

By jeknudson

Ingredients

• 1/2 cup finely chopped pecans
• 1/4 cup chopped fresh parsley
• 1 teaspoon lemon zest
• 1 (12-oz.) package linguine
• 1 (14-oz.) can quartered artichoke hearts, drained
• 1/2 cup freshly grated Parmesan cheese
• 1 (3-oz.) package cream cheese, softened
• 3 tablespoons olive oil
• 2 garlic cloves
• 1/2 teaspoon freshly ground pepper
• Salt to taste

Preparation

Step 1

1. Heat pecans in a medium-size nonstick skillet over medium-low heat, stirring often, 5 to 7 minutes or until lightly toasted and fragrant. Remove from skillet. Let cool 5 minutes. Stir together pecans, parsley, and zest.

2. Cook pasta according to package directions; drain pasta, reserving 1/4 cup cooking liquid.

3. Process artichoke hearts and next 5 ingredients in a food processor or blender until smooth, stopping to scrape down sides as needed. Add 1/4 cup reserved cooking liquid. Pulse 3 to 4 times or until smooth. Toss with hot cooked pasta; season with salt to taste. Top each serving with pecan mixture.