Linguini with Zucchini and Pecans


  • 3/4 cups U.S. pecans, coarsely chopped and toasted
  • 12 oz. linguini
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 1/2 pounds small zucchini, shredded or cut into matchsticks
  • 2 cloves garlic, minced
  • 1 cup freshly grated Asiago cheese
  • 1/4 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 linguini 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.