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.

Ingredients
- 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
Instructions
- In a food processor pulse oil, pecans, basil, garlic, and ½ the cheese until smooth but not liquefied.
- Season with salt and pepper.
- Reserve the mixture chilled.
- In a sauce pan place the heavy cream and reduce by ⅓ over medium heat.
- Season with salt and pepper.
- Add 2-3 tablespoons of the pesto and bring to boil.
- Season to taste.
- Add hot pasta and serve.
- Sprinkle the remaining cheese and drizzle the pesto over.