Dill-Pecan Pesto with Pasta Spirals and Sour Cream

• 2 garlic cloves
• 1/2 cup toasted pecans, plus more for garnish
• 3/4 cup grated Parmigiano-Reggiano
• Kosher salt
• Freshly ground black pepper
• 2 cups fresh dill
• 2/3 cup extra-virgin olive oil
• 1 pound rotini pasta
• 1/2 cup sour cream
• 2 tablespoons dill fronds

1. In a food processor with the motor running, drop in the garlic and finely chop.
2. Add 1/2 cup of the nuts, cheese, 1 teaspoon salt and 1/2 teaspoon pepper and pulse to finely chop.
3. Add the dill and pulse to finely chop.
4. With the motor running, add the oil, blending to combine.
5. In a large pot of boiling salted water, cook the pasta until al dente.
6. Reserve 3/4 cup of the pasta cooking water, then drain the pasta.
7. Toss the pasta with the pesto and about half the reserved cooking water.
8. Add more water for a looser consistency.
9. Season with salt and pepper to taste, then serve, sprinkled with additional pecans, the dill fronds and dollops of the sour cream.

garlic, pecans, kosher salt, freshly ground black pepper, fresh dill, extravirgin olive oil, rotini pasta, sour cream, dill

Taken from www.foodandwine.com/recipes/dill-pecan-pesto-pasta-spirals-and-sour-cream (may not work)