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
Preparation:
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.
