Pasta With Zesty Pecan Sauce

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Southern Living


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1/2 cup finely chopped pecans

1/4 cup chopped fresh parsley

1 teaspoon lemon zest

1 (12-oz.) package linguine

1 (14-oz.) can quartered artichoke hearts, drained

1/2 cup freshly grated Parmesan cheese

1 (3-oz.) package cream cheese, softened

3 tablespoons olive oil

2 garlic cloves

1/2 teaspoon freshly ground pepper

Salt to taste

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