Recipe courtesy of Brenda McGranahan, Cinnabon and Benjamin Stanley, Baskin Robbins
Making this fresh pecan pasta from scratch is easy. This delicate noodle is simply served with store-bought pesto and crispy bacon…making the pecan the star of the show!
- • ½ cup all-purpose flour, plus extra for dusting
- • ¼ cup pecan pieces, toasted
- • 1 large egg white
- • 1 tsp. kosher salt
- • 1-2 Tbsp. water
- • ½ cup store-bought pesto
- • 1 cup cherry tomatoes, halved
- • ¼ pound peppered bacon, diced and cooked until crispy
- • Parmesan cheese for serving
- • Pecan oil for garnish, if desired
- In a food processor, combine ½ cup flour, the pecan pieces, egg and salt.
- Pulse until mixture forms peas sized curds of dough.
- Add 1 to 2 tablespoons of water if needed.
- Turn dough out onto a lightly floured surface and knead until firm and smooth, about 5 minutes. Flatten into a disk shape.
- Using a pasta machine set on the widest setting, run the pasta dough through the rollers 3 or 4 times.
- Gradually reduce the settings, one pass at a time until you get to the next to the last setting.
- If your dough gets too long, cut the dough in half and run each half separately.
- Dust pasta sheets with a little flour and cut into ¼-inch fettuccine sized strips. Set aside.
- In a large pot, bring 6 quarts of salted water to a boil.
- Add the fresh pecan pasta and boil until al dente, about 2 minutes. Drain well.
- To serve, toss the pasta with the pesto.
- Divide among four plates and top with cherry tomato halves and crispy bacon.
- Sprinkle with Parmesan cheese and drizzle with pecan oil if desired.