Pecan Pesto Spaghetti With Garlicky Breadcrumbs Recipes

SPAGHETTI WITH TOASTED GARLIC BREADCRUMBS

Steps:

• Cook the pasta in a large pot of boiling, salted water (1-1/2 tsp), until AL DENTE.
• Drain, reserving 1 cup of the pasta water.
• Gently heat 3 Tbsp. of olive oil in a large, heavy frying pan over medium (do not burn).
• Add the onion and garlic. cooking until fragrant, about a minute or two (do not burn).
• Mix in another 1/2 tsp. salt and the oregano, black pepper, and red chili pepper flakes.
• Remove from the heat and set aside.
• In the same frying pan, add the remaining olive oil and butter and gently heat on medium.
• Add the breadcrumbs and cook until toasted golden brown and fragrant, stirring frequently so they do not burn, about 2 - 3 minutes.
• Turn off the stove burner.
• Mix into the toasted breadcrumbs: the sauteed garlic, onion, oregano, chili pepper, salt and pepper mixture.
• Mix in the parmesan cheese.
• When the pasta is finished cooking, toss the pasta into the frying pan with the breadcrumb mixture gently tossing to coat the pasta evenly.
• Add some reserved pasta water OR olive oil if needed to loosen the pasta, adding about 1/4 cup at a time until your preferred consistency is achieved (I used a whole cup of the reserved pasta water and another 1/4 cup of extra virgin olive oil.
• Transfer to a large pasta platter and garnish with basil leaves and shaved Parmesan cheese.
• Offer basil pesto to guests to add to their pasta if desired.

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.

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.

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.

SPAGHETTI SQUASH WITH PARSLEY AND PECAN PESTO

Steps:

• Preheat the oven to 375 degrees F.
• Rub the cut sides of the squash with 1 teaspoon of the olive oil and sprinkle with salt and pepper. Set the squash cut-side down on a baking sheet. Cut the tops off of the garlic heads, exposing the cloves but leaving the heads intact. Set the heads on a large piece of foil, drizzle with the remaining 1 teaspoon of the olive oil and season with salt and pepper. Wrap up the foil to make a pouch and place on the baking sheet with the squash. Bake until the squash is tender and the garlic soft and roasted, 35 to 40 minutes. Set aside to cool.
• When the roasted garlic is cool enough to handle, press out the cloves and add them to a food processor along with the minced garlic, toasted pecans, 1/2 bunch parsley and 1/2 teaspoon salt. Pulse until the ingredients are pulverized. With the motor running, drizzle in the 1/4 cup olive oil. Add the Asiago and lemon juice and pulse until just combined.
• Shred the squash into a bowl using a fork and toss with 1/2 cup of the pesto. Season with salt and pepper. Serve garnished with chopped parsley.

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.

SPAGHETTI WITH GARLICKY BREAD CRUMBS AND ANCHOVIES

Steps:

• In a medium skillet over medium-high heat, warm oil. Add anchovies, garlic and red pepper flakes; cook until fragrant, 1 minute. Stir in bread crumbs and cook until golden, 2 to 3 minutes. Season liberally with black pepper, and a little salt if needed.
• Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions; drain well, reserving some of the pasta water (about 1/2 cup is plenty).
• In a large, preferably warmed bowl, stir together egg yolks, fish sauce, hot sauce and 2 tablespoons pasta water. Add hot pasta and toss well, adding more pasta water if the mixture looks dry or unevenly yellow. You want the yolk to evenly coat the pasta but you don't want it to be soupy. Add bread crumb mixture and parsley and toss well. Season with plenty of black pepper, and salt to taste. Drizzle pasta with more oil just before serving and serve with lemon wedges.