Parmesan-Pecan Pasta Powerhouse

Developed in collaboration with the American Pecan Promotion Board, the Braised Pork & Pecan Cannelloni showcases the versatility of pecans as both a flavor enhancer and a textural component. Created by David Foster, culinary operations manager for specialty concepts at PJW Restaurant Group, the pasta dish features braised pork, toasted pecans and ricotta in the filling and is topped with basil-honey whipped ricotta, tomato pomodoro and a Parmesan-pecan crumble.

“For the cannelloni, we braise the pork with the toasted pecans, then fold chopped pecans into the ricotta filling,” says Foster. “This gives the cannelloni an extra layer of flavor while enhancing the texture of the pork.” Toasting amplifies the aroma and richness of the nuts, while their subtle sweetness balances the savory depth of the pork and the tang of the tomato sauce. The Parmesan-pecan crumble adds a final layer that performs a double lift, delivering crunch for texture and umami for flavor. “We toast and pulse pecans with Parmesan to reinforce the fragrance and flavor of the pecans while blending with the saltiness of the cheese,” says Foster. The result is a comforting, Italian-inspired pasta dish.

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