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.
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