Pasta with Lemon, Parsley & Georiga Pecan Pesto

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3/4 cup Georiga pecans, chopped or halves

2 tbsp. olive oil

2 garlic cloves, finely chopped

2/3 cup packed fresh parsley leaves

2 tbsp. grated Parmesan cheese

2 tbsp. dry seasoned bread crumbs

1/2 tsp. finely grated lemon zest

10 oz. dry pasta

Freshly ground black pepper

1

Heat a small skillet over medium heat; add pecans and toast lightly. Transfer pecans to blender or food processor. In same skillet, heat oil over medium heat and sauté garlic 1 minute. Add garlic and oil to pecans.
2

Add parsley, Parmesan cheese, bread crumbs, and lemon zest to pecan mixture. Process or blend until pureed. Prepare pasta according to directions. When draining pasta, reserve about 1/2 cup pasta cooking water. Stir pesto and reserved water into hot pasta and mix until well combined. Sprinkle with black pepper to taste and serve.