Linguini with Zucchini and Pecans

By: Hannah Lee Leidy
Linguine with zucchini and pecans
Image by Todd Stone

This Sunnyland Farms linguini recipe is great for fresh garden vegetables and nuts. The zucchini and pecans add a delicious crunch and refreshing flavor to the linguini pasta. Toast pecans for another level of flavor. Switch things up with your favorite veggies and toppings to make it your own recipe.


Serves 6

  • ¾ cups Sunnyland Toasted Pecan Halves or generic brand, coarsely chopped
  • 12 ounces linguini
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1½ pounds small zucchini, shredded or cut into matchsticks
  • 2 cloves garlic, minced
  • 1 cup freshly grated Asiago cheese
  • ¼ cup thinly sliced fresh basil

Prepare linguini according to package directions. Meanwhile, melt butter with olive oil in a large skillet over medium-high heat; add zucchini and garlic and sauté for 4 minutes or until zucchini is tender. Toss with hot cooked linguini, pecans, Asiago cheese and basil. Season with salt and freshly ground black pepper to taste. Serve immediately.

  • Recipe by Bronwyn Hinton/Georgia Pecan Growers Association , Tifton, Georgia

Leave a Reply

Be the first to comment.