Pecan-Pasta Sauce

Southern Living
4 servings


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1 (12-ounce) package linguine
1 1/2 cups chopped pecans
4 to 6 garlic cloves, minced
2 tablespoons olive oil
1/2 teaspoon ground red pepper
1 (15-ounce) container ricotta cheese
1 cup milk
1 teaspoon salt
1 teaspoon pepper
1 cup grated Parmesan cheese
1/4 cup chopped fresh parsley


Cook pasta according to package directions; drain and keep warm.

Sauté pecans and garlic in oil in a large skillet 1 to 2 minutes or until pecans are lightly browned; stir in ground red pepper. Reserve 1/3 cup pecan mixture.

Process remaining pecan mixture, ricotta cheese, and next 3 ingredients in a blender or food processor until well blended. Toss with pasta and 3/4 cup Parmesan cheese. Sprinkle with reserved pecan mixture, remaining Parmesan cheese, and parsley. Serve immediately.

Created date

October 2003