This recipe had great possibilities, but I think I screwed it up with my cluelessness on how much pasta to cook. Seriously, every time I make pasta, I either make too much or not enough. So I think I made too much spaghetti with this one, and that is the reason Toby said it was “dry”. I tasted the sauce before mixing it in with the pasta, and it was really good! Oh well. You should try it though. Maybe you have a tip on measuring out proper portion sizes for pasta?
Pasta With Zesty Pecan Sauce
* 1/2 cup finely chopped pecans
* 1/4 cup chopped fresh parsley (I omitted)
* 1 teaspoon lemon zest
* 1 (12-oz.) package linguine (I used spaghetti)
* 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
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.