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Spaghetti With Pecan Pesto And Garlicky Breadcrumbs

This recipe is adapted from Southern Living Magazine and it's very delicious!

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Servings: 6

Prep Time: 00:20

Cook Time: 00:10

Main Ingredients

16 ounces uncooked thin spaghetti

3 cups loosely packed fresh basil leaves

3 cups loosely packed fresh flat leaf parsley leaves

6 ounces parmesan cheese, grated, plus more for serving

1 cup olive oil

1/2 cup toasted pecan halves (2 ounces)

3 tablespoons fresh lemon juice (from 2 lemons)

2 garlic cloves

2 teaspoons kosher salt

2 tablespoons unsalted butter

garlicky breadcrumbs

4 garlic cloves

5 ounces sourdough or other crusty bread, cut into chunks

1 teaspoon lemon zest (from 1 lemon)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 cup olive oil

Preparation

1Cook pasta in salted water according to package directions. Drain, reserving 1 1/2 cups cooking water. Transfer pasta to a large serving bowl; cover to keep warm.

2While pasta cooks, process basil, parsley, Parmesan, oil, pecans, lemon juice, garlic and salt in a food processor until smooth, stopping to scrape down sides as necessary.

3Add pesto and butter to hot pasta; toss gently until pasta is coated. Stir in cooking water, 1/4 cup at a time, until sauce reaches desired consistency. Discard any remaining cooking water. Top with Garlicky Breadcrumbs and Parmesan.

4For the breadcrumbs:

5Pulse garlic cloves in a food processor until finely chopped. Add bread and lemon zest, and pulse until coarse crumbs form. Stir in salt and pepper.

6Heat oil in a Dutch oven over medium heat. Add breadcrumb mixture and cook, stirring often, until golden brown and crisp, about 5 minutes. Using a slotted spoon, transfer breadcrumb mixture to a small bowl.

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