Linguine with Parsley-Pecan Pesto Sauce

• 1/2 cup pecans
• 2 cups packed fresh flat-leafed parsley leaves
• 3/4 cup freshly grated Parmesan (about 1 1/2 ounces)
• 2 tablespoons fresh lemon juice
• 1 cup extra-virgin olive oil
• 1 pound linguine

1. Preheat oven to 350F.
2. On a baking sheet toast pecans in one layer in middle of oven until fragrant and one shade darker, about 7 minutes.
3. Cool pecans and in a blender puree with parsley, Parmesan, lemon juice, and oil.
4. Parsley-pecan pesto may be made 1 day ahead and chilled, covered.
5. In a 6-quart kettle bring 5 quarts salted water to a boil for linguine.
6. Cook pasta in boiling water until al dente and ladle out and reserve 1 1/2 cups pasta cooking water.
7. Drain pasta in a colander and in kettle toss with pesto, 1 cup reserved pasta cooking water, and salt and pepper to taste, adding as much of remaining cup pasta cooking water as necessary for desired consistency.

pecans, flatleafed parsley, freshly grated parmesan, lemon juice, extravirgin olive oil, linguine

Taken from www.epicurious.com/recipes/food/views/linguine-with-parsley-pecan-pesto-sauce-100829 (may not work)