In a thoroughly unsurprising development, the holiday season has left me with less time than I’d like to do the things I enjoy most – namely putter around the kitchen and cook. I eat out too much, go to too many parties, and order delivery too often in an effort to save time for gift-wrapping, which inevitably takes 5 times longer than it takes the average all-thumbed clutz, that I end up cooking less during this home and hearth-oriented season than usual.

And, quite frankly, eating out so much sounds fun, but it is a bit off-putting. I like my own cooking, I like creating something, I like knowing what goes into it, I like being in my kitchen and doing the familiar dance around my pantry and stove, and not doing it makes me feel out of sorts.

Which is why it’s important to have recipes like Fettuccine with Pecan Herb Sauce that are the amazing combination of delicious, easy, quick-to-make, and healthy – in short, it gives me the face time with my kitchen that I crave and results in a pretty fantastic meal. Win, win…and…. win.

Enjoy!

Click here for a printable version of the recipe

Fettuccine with Pecan Herb Sauce, Serves 4

Adapted from Caprial’s Bistro Style Cuisine

Prep Time: 25 Minutes

Total Prep Time: 25 Minutes

Ingredients:

1 Cup Pecans

½ Cup Parmesan, grated

3 Cloves Garlic, chopped

1/3 Cup Thyme Leaves, chopped

1/3 Cup Basil Leaves, chopped

2/3 Cup Extra Virgin Olive Oil

Salt & Pepper

1lb. Fettuccine

Preparation:

Preheat the oven to 250° and put a pot of salted water onto boil. Spread the pecans out on a baking sheet and toast in the oven (or a toaster oven) for 10 minutes or until fragrant… once you start to smell their toasty goodness, they’re ready to come out.

Once the water has started to boil, add the fettuccine and cook for 8-10 minutes or according to the box instructions, and then, get on making the pecan herb sauce.

Place the toasted pecans, grated parmesan, thyme and basil leaves in the bowl of a food processor or mini-food processor. Chop or pulse until fine. Add the extra-virgin olive oil through the feed tube with the processor running. Season the sauce with salt and pepper.

Once the fettuccine has finished cooking, drain, but leave the noodles a bit wet, and mix with the pecan herb sauce. Toss well, serve, and enjoy!