Creamy Summer Pesto Pasta + Savory Caramelized Pecans

Servings: 5-6

For the Savory Caramelized Pecans:

• 1/4 cup Pecans
• 1/4 cup Maple Syrup
• 1 tbsp. Fresh Herbs, such as oregano, thyme, or rosemary
• 1 tsp. Fine Sea Salt or Flaky Salt

For the Creamy Pesto Pasta:

• 3 cups Baby Arugula (about 3 oz)
• 1 cup Fresh Basil Leaves
• 1 1/2 cup Grated Parmesan
• 2 Garlic Cloves
• Zest & Juice of 2 Lemons
• (Optional) 1/4 cup Pecans
• 1/3 cup Olive Oil
• 10 oz. Pasta, reserve 1/3 cup Pasta water
• 1/2 cup Fresh Ricotta, for serving
• Salt & Black Pepper, to taste

1. To Make the Caramelized Pecans: Preheat oven to 350F. Line a small baking pan with parchment paper.
2. Toss all the ingredients together on the pan until well combined.
3. Bake for 10-15 minutes, until caramelized and bubbly. Keep an eye out at the 10 minute point to ensure it doesn't burn. Remove from heat to cool.
4. To Make the Pasta: Bring a large pot of salted water to a boil. Add the dry pasta and cook according to package directions, or until al dente. Reserve 1/3 cup pasta water before draining.
5. To Make the Pesto: In a food processor, combine the arugula, basil, parmesan, garlic, lemon zest, and lemon juice. Add the pecans now as well if using. Pulse until finely minced and semi smooth. While on LOW speed, drizzle in the olive oil to emulsify. The consistency should now be smooth.
6. Combine the pesto and drained pasta in a large serving bowl and toss until the pasta is well coated in the pesto. Add the reserved past water to thin out the pesto as needed.
7. Serve warm garnished with ricotta, the caramelized pecans, and more freshly grated parmesan to enjoy!