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Submitted by Shelley Martin, Executive Chef (2000-2006) with the Shaarey Zedek Synagogue Catering Department
Ingredients
Method - Preheat Oven to 400ºF - Cook pasta in well salted water, drain and set aside. - While pasta is cooking, spread pecans on baking sheet lined with parchment paper. Toast for about 8 minutes. Remove from oven. - Place 1 cup of pecans in food processor and finely chop, not grind. - Transfer to large pot. Add cream, spinach, garlic and tomato, peppercorns and lemon juice. Place on low heat and bring to a simmer. Add in the cooked pasta. Toss to coat. Season generously. Add in cheese, toss again. Place pasta on nice platter and garnish with parsley and remaining nuts.
Variation
Smoked salmon is a nice addition to this dish.
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