Linguini with Roasted Red Pepper Pecan Pesto
Circle B Kitchen
Although I've left the cumin from the original recipe in here, I don't use it. I think it gives the pesto a sort of muddy flavor that's not real great. But I left it in the recipe to give you the option in case you'd like to try it. This pesto is really great on crostini with goat cheese too!
1 roasted red pepper
½ cup dry bread crumbs
1 large garlic clove, minced
1 T lemon juice
1 tsp ground cumin (optional)
¼ tsp red pepper flakes
½ cup pecan halves
1/2 tsp salt
1/4 cup extra virgin olive oil
1 lb linguini
Grated parmesan cheese and chopped fresh parsley for serving
Roast the red pepper and place in a bowl, covered with plastic wrap. Let the pepper steam for10 or 15 minutes and then remove the seeds and blackened skin, but do not rinse under water. Cut into large pieces and place in the bowl of a food processor.
Add the remaining sauce ingredients except the olive oil to the food processor. Begin blending and add the olive oil until it becomes a smooth paste. Cook the linguini according to the package directions in lots of salted water. Reserve a cup of the pasta water and drain the pasta. Spoon the pesto into a large saute pan that has been heated over medium-low heat. Add the drained pasta to the sauce and heat through, adding as much of the reserved pasta water as needed to make a nice sauce (I used almost the whole cup for a lb of linguini).
To serve, sprinkle with grated parmesan cheese and chopped fresh basil.
Note: the cumin in this recipe gives it a very distinct flavor. If you like cumin, go for it, otherwise use it sparingly or omit it.