Cilantro, Lime, and Pecan Pesto with Spiced Nuts

Cilantro, Lime, and Pecan Pesto Pasta with Spiced Nuts

Leftover spiced nuts make a great snack.

Instructions

Using on/off turns, finely chop garlic and shallots in processor. Add cilantro, olive oil, and lime juice; process until smooth. Add toasted pecans and process until finely chopped. Season pesto to taste with salt and pepper. (Pesto can be made 2 days ahead. Cover and refrigerate.)

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving ½ cup cooking liquid.

Meanwhile, bring cream to boil in large skillet. Stir in 1 cup pesto and reserved ½ cup pasta cooking liquid. Season to taste with salt and pepper. Add pasta; toss to coat. Transfer to large serving bowl. Sprinkle with Parmesan cheese and Spiced Nuts and serve.

Spiced Nuts

MAKES ABOUT 3 CUPS

Instructions

Preheat oven to 350°F. Brush rimmed baking sheet with oil. Attach candy thermometer to side of heavy medium saucepan (do not allow tip to touch bottom). Add sugar and ¼ cup water to saucepan and stir over medium heat until sugar dissolves. Increase heat and boil without stirring until thermometer registers 240°F, occasionally swirling pan and brushing down sides with wet pastry brush, about 4 minutes (time will vary depending on size of pan). Remove from heat. Quickly stir in chili powder, butter, chili sauce, and salt (mixture may bubble). Working quickly, add nuts; stir until coated. Transfer to baking sheet, spreading to separate nuts. Bake until nuts are browned and mixture bubbles, stirring occasionally, about 9 minutes. Cool. Break nuts apart. (Can be made 1 week ahead. Store at room temperature in airtight container.)

\Available at Asian markets and in the Asian foods section of some supermarkets.*