• ½ cup finely chopped pecans
• ¼ cup chopped fresh parsley
• 1 teaspoon lemon zest
• 1 12-ounce package linguine
• 1 14-ounce can quartered artichoke hearts, drained
• ½ cup freshly grated Parmesan cheese
• 1 3-ounce package cream cheese, softened
• 3 tablespoons olive oil
• 2 garlic cloves
• ½ teaspoon freshly ground pepper
• Salt to taste

1. Heat pecans in a medium-size nonstick skillet over medium-low heat, stirring often, 5 to 7 minutes or until lightly toasted and fragrant. Remove from skillet. Let cool 5 minutes. Stir together pecans, parsley, and zest.
2. Cook pasta according to package directions; drain pasta, reserving ¼ cup cooking liquid.
3. Process artichoke hearts and next 5 ingredients in a food processor or blender until smooth, stopping to scrape down sides as needed. Add ¼ cup reserved cooking liquid. Pulse 3 to 4 times or until smooth. Toss with hot cooked pasta; season with salt to taste. Top each serving with pecan mixture.

Yield: Makes 4 servings

Easy sides: Split 1 12-oounce French bread loaf lengthwise, and brush cut sides with ½ cup melted butter. Top with 6 garlic cloves, pressed; 1 teaspoon dried oregano; and ½ teaspoon dried parsley flakes. Bake until lightly browned and crisp. Serve with a tossed salad or green vegetable.