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Description
Geoffrey Zakarian
Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup pecans
- kosher salt
- 1 lb. spaghetti
- 1 lemon
- 1 1/2 cups fresh basil leaves (packed)
- 1 1/2 cups Italian parsley leaves (packed fresh)
- 1 clove garlic
- 1/2 cup EVOO
- 1/4 cup freshly grated Parmesan
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Directions
- 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.
NutritionView More
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830Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories830Calories from Fat410 |
% DAILY VALUE |
Total Fat45g69% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol5mg2% |
Sodium310mg13% |
Potassium550mg16% |
Protein20g |
Calories from Fat410 |
% DAILY VALUE |
Total Carbohydrate93g31% |
Dietary Fiber8g32% |
Sugars4g |
Vitamin A60% |
Vitamin C90% |
Calcium20% |
Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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