Pecan Pasta with Pesto and Bacon | American Pecan Promotion Board

Ingredients

• 1/4 cup pecan pieces, toasted
• 1/2 cup all-purpose flour, plus extra for dusting
• 1 large egg white
• 1 teaspoon kosher salt
• 1 to 2 tablespoons water
• 1/2 cup store-bought pesto
• 1 cup cherry tomatoes, halved
• 1/4 pound peppered bacon, diced and cooked until crispy
• Parmesan cheese for serving
• Pecan oil for garnish, if desired