I conjured up this recipe because, well, I had some lemons and some pecans and some butter lying around, and thought that sounded like a delicious pasta sauce. I was right. I’ve made it twice, with just a few tweaks the second time to get it just right. It’s a light sauce, so use it on a small/thin pasta. It’s not enough to serve as a main dish, but goes great with chicken or fish and veggies.
Lemon Pecan Pasta
1 lemon, juiced and zested
4 T (1/2 stick) butter
1 T olive oil
1/3 C. pecans
1 t. sugar
salt, pepper to taste
4 servings of your favorite small pasta
In a saucepan, melt 4 T. butter over medium heat. Mmmmm.
While that’s melting, chop up your pecans, then add them in. Let them get all nice and toasty.
Add in the lemon juice and zest, sugar, and salt & pepper.
Pour over your cooked and drained pasta, and enjoy. My mouth is watering again just typing this. Serves 4.
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