Pasta With Zesty Pecan Sauce

• 1/2 cup finely chopped pecans
• 1/4 cup chopped fresh parsley
• 1 teaspoon lemon zest
• 1 (12-oz.) package linguine
• 1 (14-oz.) can quartered artichoke hearts, drained
• 1/2 cup freshly grated Parmesan cheese
• 1 (3-oz.) package cream cheese, softened
• 3 tablespoons olive oil
• 2 garlic cloves
• 1/2 teaspoon freshly ground pepper
• Salt to taste

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

pecans, parsley, lemon zest, linguine, quartered artichoke hearts, parmesan cheese, cream cheese, olive oil, garlic, freshly ground pepper, salt

Taken from www.myrecipes.com/recipe/pasta-with-zesty-pecan-sauce (may not work)