Garlic Pecan Pasta

This is such a simple recipe, but very good.  With just a handful of basic ingredients, you can have a satisfying dinner on the table in no time at all!  The toasted pecan and garlic combination is unusual, but it works beautifully together.  The whole family enjoys this recipe.  I often make this when I’m especially short on time.

Ingredients:

16 oz. pkg. pasta of choice (I used Dreamfield’s penne because I like the low carb option)

1/4 cup good virgin olive oil

4 cloves of fresh garlic, minced

1/2 cup pecan halves, coarsely chopped

1/3 cup grated fresh parmesan cheese (not the powdery stuff in the can)

1/4 cup fresh parsley, chopped (fresh is a must.  I bought one plant at WalMart in the spring, planted it in my herb garden and it has supplied beautiful fresh parsley all season long.  It is now a small bush and still going strong!)

freshly ground black pepper to taste

Kosher salt to taste

Cook pasta as instructed on package in salted water, just cooking to al dente, not mushy.  When the pasta is almost done, place the olive oil in a large skillet and add the minced garlic and coarsely chopped pecans.

Saute over medium high heat until the garlic begins to brown and the pecans are toasted.  It will only take 3-5 minutes.  Don’t cook too long, because garlic burns easily.

Once the pasta is done, drain the water off and return to the pot.  Pour the pecan garlic mixture over the hot pasta.

Add the fresh parsley, fresh parmesan, freshly ground pepper, and Kosher salt.

Stir gently to combine and it’s ready to serve!  Enjoy.