Ingredients:

• 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.