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Pecan-Pasta Sauce

Yield 4 servings


  • 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

How to Make It

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

  2. 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.

  3. 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.