Fettucine With Zucchini And Pecans

Whether you say pee-can or peh-kahn, we're pronouncing these pecan recipes as some of the best we've ever tasted!

Pecans aren't just for dessert. Try them toasted in this Italian-inspired fettucine with fresh basil and Asiago cheese.  

Ingredients:

• 3/4 cup coarsely chopped pecans
• 1 (12-oz.) package fettuccine
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 pound small zucchini, shredded
• 2 garlic cloves, minced
• 1 cup freshly grated Asiago cheese
• 1/4 cup thinly sliced fresh basil

Direction:

1. 1. Heat pecans in a small nonstick skillet over medium-low heat, stirring often, 6 to 8 minutes or until toasted and fragrant.
2. 2. Prepare fettuccine according to package directions.
3. 3. Meanwhile, melt butter with olive oil in a large nonstick skillet over medium-high heat; add zucchini and garlic, and sauté 3 to 4 minutes or until zucchini is tender. Toss with hot cooked fettuccine, pecans, Asiago cheese, and basil. Season with salt and freshly ground pepper to taste. Serve immediately.

Southern Living
OCTOBER 2011