Creamy Summer Pesto Pasta + Savory Caramelized Pecans

Name: Creamy Summer Pesto Pasta + Savory Caramelized Pecans
Prep time: 10 min
Total time: 30 min
Yield: 6
Cuisine: Italian

Lunch & Dinner

June 9, 2023

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This Summer Pesto Pasta with Savory Caramelized Pecans is ready in under 30 minutes, bright with garden fresh flavors, and will WOW your guests!

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The pecans are a beautiful mix of salty and sweet that adds the most perfect crunch to the dish. If it weren't for me saving them to serve with the pasta, I would've easily eaten the whole jar! 😂 And a BIG THANKS to @AmericanPecan for making this recipe a possibility to share with you all.

Fresh Pecans are a staple in my kitchen for both sweet and savory recipes as they add incredible nutty flavors! Growing up, my grandma would always caramelize them to add to pasta dishes, sweet potato casseroles, summer berry cobblers & more.

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How to make candied pecans?

This is the oven baked option, but you can also caramelize the pecans on the stovetop.

Preheat oven to 350F. Line a small baking pan with parchment paper.
Toss all the ingredients together on the pan until well combined.
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.

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Why are my candied pecans chewy?

They are most likely undercooked and need a little longer in the oven or on the stovetop. Sugar, or in this Maple Syrup (though you can also use honey) has to reach a certain temperature to achieve that brittle candy coating.

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How to make Homemade Arugula Basil 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.

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How to store leftover pesto?

Store pesto in an airtight container with lid (such as a mason jar) in the fridge up to 4 days. Pesto also freezes very well and can last up to 1 month! I suggest freezing in large ice cube trays for easy use later.

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What to serve with pesto pasta?

Garlic Bread
Spring Mix Salad
Olive Oil & Vinegar Dip with Artisan Bread
Roasted Green Beans
Steamed Vegetables
Mushroom Risotto
White Beans & Bacon
Bread / Dinner Rolls

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How to store leftover pesto pasta?

Store leftover pasta in an airtight container in the fridge up to 6 days.

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How to reheat pesto?

Basil Pesto Pasta reheats like a magic in the microwave or on the stovetop. You may just need to add a little olive oil or water to help the pasta have moisture if it seems a little dry. If using the microwave, reheat in small portions for 1 minute, stir, then continue to reheat at 30 second intervals until warmed.

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Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL

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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram @brightmomentco. It always makes my day seeing y’alls creations!

For more tasty A Bright Moment recipes, be sure to follow us on Pinterest, Facebook, YouTube and Instagram.

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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

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Print it

Creamy Summer Pesto Pasta + Savory Caramelized Pecans

Ready in under 30 minutes, bright with garden fresh flavors, and a dish that'll WOW your guests!

PREP:

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COOK:

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TOTAL:

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Author:

Lauren Taylor

Ingredients

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

Instructions

To Make the Caramelized Pecans: Preheat oven to 350F. Line a small baking pan with parchment paper.
Toss all the ingredients together on the pan until well combined.
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.
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.
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.
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.
Serve warm garnished with ricotta, the caramelized pecans, and more freshly grated parmesan to enjoy!

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Hey, I’m Lauren!

Welcome! The recipes you’ll find here are inspired by seasonal ingredients, generations-old family recipes, and places I’ve grown to love most. My hope is to inspire you inside the kitchen with a love for home-cooked foods, as well as outside the kitchen since everyday is another chance to make a bright moment in someone's life ;)

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