Pecan Pesto Pasta by Chef Luis Reyes, Executive Chef for Sysco Central Florida and South East Regional Chef for Sysco is a delicious Italian meal that anyone is sure to love.

Pecan Pesto Pasta
  • 1 lb. Gemelli pasta, cooked al dente
  • ½ Cup Toasted pecans
  • 2 Cups Fresh basil leaves, packed
  • 2 Fresh garlic cloves
  • ⅔ Cup Extra virgin olive oil
  • 1 Cup Reggiano Parmesan Cheese, grated
  • 6 Oz. Heavy cream
  • Salt and fresh pepper, for taste
  1. In a food processor pulse oil, pecans, basil, garlic, and ½ the cheese until smooth but not liquefied.
  2. Season with salt and pepper.
  3. Reserve the mixture chilled.
  4. In a sauce pan place the heavy cream and reduce by ⅓ over medium heat.
  5. Season with salt and pepper.
  6. Add 2-3 tablespoons of the pesto and bring to boil.
  7. Season to taste.
  8. Add hot pasta and serve.
  9. Sprinkle the remaining cheese and drizzle the pesto over.