08/26/2026
Sun-Dried Tomato & Pecan Pasta
Ingredients
12 ounces gemelli, rotini, or penne pasta
1 cup chopped Cypress Point Pecans
2 tablespoons olive oil
3 cloves garlic, minced
½ cup chopped sun-dried tomatoes
1 small yellow bell pepper, diced
2 cups chopped spinach or kale
½ teaspoon Italian seasoning
¼ teaspoon red pepper flakes, optional
½ cup grated Parmesan cheese
½ cup reserved pasta water
½ cup chopped fresh basil
Salt and black pepper to taste
Directions
Cook the pasta according to package directions. Reserve ½ cup of the pasta water, then drain.
Toast the pecans in a dry skillet over medium heat for 3–4 minutes. Remove and set aside.
Add olive oil to the skillet. Sauté the garlic, sun-dried tomatoes, and bell pepper for 2–3 minutes.
Add the spinach or kale, Italian seasoning, and red pepper flakes. Cook until the greens begin to wilt.
Stir in the cooked pasta, Parmesan, toasted pecans, and a splash of reserved pasta water. Toss until everything is evenly coated.
Season with salt and pepper, then finish with fresh basil and additional pecans.
Serves: 4–6
Savory, fresh, and full of crunch, this pasta makes Cypress Point Pecans the unexpected star of the dish.
