Pecan Pesto Spaghetti With Garlicky Breadcrumbs Recipes

PECAN PESTO WITH GARLICKY BREADCRUMBS

Steps:

• I make these first and also these can be made ahead of time.
• Pulse garlic cloves in food processor until finely chopped. Add bread and lemon zest and pulse until coarse crumbs form. Stir in salt and pepper.
• Heat oil in large pan over medium heat. Add breadcrumb mixture and cook, stirring, until golden brown and crisp, about 5 minutes. Using a slotted spoon, transfer crumbs to a small bowl.
• Place basil, parsley, Parmesan, pecans, lemon juice, garlic, and salt into a food processor. Pulse a few times and see ingredients come together. Add olive oil slowly and process until pesto is smooth. You may need to stop and scrape down sides of processor during process.
• Cook pasta in lot of salted water, according to package directions.
• Drain, reserving 1 1/2 cups of cooking water.
• Transfer pasta to large serving bowl. Add pesto and butter to hot pasta. Toss gently until pasta is coated. Stir in cooking water 1/4 cup at a time, until sauce reached desired consistency. Discard any remaining pasta water.
• Top with Garlicky Breadcrumbs and more fresh Parmesan! Also can top with fresh chopped tomatoes and extra toasted chopped pecans!

SPAGHETTI WITH PECAN-HERB PESTO

Steps:

• 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.

BASIL PECAN PESTO

Steps:

• Blend the basil, pecans, garlic, Parmesan cheese, olive oil, salt, and pepper together in a food processor until the mixture becomes a slightly chunky paste.

PECAN PESTO SPAGHETTI WITH GARLICKY BREADCRUMBS

Steps:

• 1. Cook pasta in salted water according to package instructions. Drain well, but reserve 1 1/2 cups cooking liquid. Transfer pasta to a large serving bowl; cover and keep warm.
• 2. Meanwhile, process basis, parsley, parmesan cheese, oil, pecans, lemon juice, garlic and salt in a food processor until smooth, scraping down sides if necessary.
• 3. Add pesto and butter to hot pasta ; toss gently until pasta is coated well with pesto. Stir in cooking water 1/4 cup at a time until sauce reaches desired consistency - discarding removing pasta water. Top with garlicy bread crumbs and additional parmesan.
• 4. For breadcrumbs, pulse garlic cloves in food processor until finely chopped or chop by hand. Add bread and lemon zest until coarse crumbs form. Stir in salt and pepper.
• 5. Heat oil in skillet over medium heat. Add breadcrumb mixture and cook, stirring constantly until golden brown and crispy. Transfer crumbs to a small bowl. Top each plate of pasta with crumbs and additional parmesan cheese.

PESTO SPAGHETTI WITH VEGAN MEATBALLS (CHICKPEA WALNUT MEATBALLS)

Steps:

• Make your pesto by blending the basil, garlic, nuts, nutritional yeast in a small food processor or blender until minced. Add the salt, lemon, oil and pulse. Add water to make desired consistency. Taste and adjust flavor with more lemon, salt, nutritional yeast or basil. Pesto can be made ahead and stored in the fridge for upto 3 days or frozen in ice cubes for a month.
• Chickpea Balls: Heat 1/2 tsp oil in a skillet over medium heat. Add the onion and garlic and cook until translucent
• Pulse the nuts in a food processor until a coarse meal. Add the onion mixture and the rest of the ingredients and pulse to combine. I usually use the same food processor that I used for pesto. no need to clean as we add pesto to the balls as well.
• Transfer chickpea mixture to a bowl. Add breadcrumbs and mix in. Taste and adjust salt and flavor. (Add some poultry seasoning or more herbs if needed). Chill for 10 minutes. Preheat oven to 425 degrees F.
• Make balls of the mixture or use an ice cream scoop and place on parchment lined sheet. 1 to 1.5 inch balls (16 to 18 balls). Bake at 425 degrees F for 25 minutes or until golden.
• Cook the spaghetti according to instructions on the package.
• Toss in the pesto. Serve with meatballs a very good dash black pepper and red pepper flakes and additional lemon if needed.

SPAGHETTI PESTO

Steps:

• Start a pot of well salted water to a boil. Boil the pasta until it is just al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes). Just before draining, reserve 1 cup pasta water! Then drain the pasta.
• Place the pasta in a bowl (not the pasta pot). Stir together the pasta, pesto, and 1/2 cup pasta water, tossing with tongs until the pesto is well distributed and the pasta water forms a creamy sauce. Add more pasta water if desired. Stir in 1/4 teaspoon kosher salt and taste. If the flavor doesn't pop, add a few more pinches until it does (the salt content in purchased pesto brands varies, as well as the amount of salt you used in the pasta water). Serve immediately.
• Store any leftovers refrigerated: note that pesto can get gummy when reheated, so it's best to eat leftovers cold or room temp.

PECAN PESTO

Steps:

• Put the pecans in a food processor and pulse until finely ground. Add the basil, parsley, garlic, lemon zest and 1/4 teaspoon salt and pulse until finely chopped. Add the Parmesan and pulse to combine. With the motor running, slowly pour in the oil and process until combined. Transfer to a bowl.