Prep Time
20 Mins
Other Time
15 Mins
Yield
Makes 4 servings

Easy sides: Split 1 (12-oz.) French bread loaf lengthwise, and brush cut sides with 1/2 cup melted butter. Top with 6 garlic cloves, pressed; 1 tsp. dried oregano; and 1/2 tsp. dried parsley flakes. Bake until lightly browned and crisp. Serve with a tossed salad or green vegetable.

How to Make It

Step 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.

Step 2

Cook pasta according to package directions; drain pasta, reserving 1/4 cup cooking liquid.

Step 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.

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