Pasta with Lemon, Parsley and Pecan Pesto

3/4 cup pecans (chopped or halves)
2 tablespoons olive oil
2 cloves garlic, finely chopped
2/3 cup packed fresh parsley leaves
2 tablespoons grated Parmesan cheese
2 tablespoons dry seasoned bread crumbs
1/2 teaspoon finely grated lemon zest
10 ounces dry pasta
Freshly ground black pepper

Heat a small skillet over medium heat; add pecans and toast lightly. Transfer pecans to blender or food processor.

In same skillet, heat oil over medium heat and saute garlic 1 minute.

Add garlic and oil to pecans. Add parsley, Parmesan cheese, bread crumbs, and lemon zest to pecan mixture. Process or blend until pureed.

Prepare pasta according to directions. When draining pasta, reserve about 1/2 cup pasta cooking water.

Stir pesto and reserved water into hot pasta and mix until well combined. Sprinkle with black pepper to taste and serve.

Servings: 4
Source: Georgia Pecan Commission