Directions:
- Cook spaghetti in a 6-quart pot of boiling salted water until al dente.
- While pasta is boiling, blend parsley, sage, and garlic with salt in a food processor until finely chopped. Add walnuts and pulse until finely chopped. With motor running, add oil in a steady stream. Turn off motor, then add 1/3 cup cheese and pepper and pulse to combine.
- Reserve 1 cup cooking water, then drain pasta in a colander. Thin pesto with reserved cooking water in a serving bowl, then add pasta and toss to combine. Sprinkle with cheese before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 807.1 Kcal (3379 kJ) | ||
| Calories from fat | 368.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.93g | 63% | |
|---|---|---|---|
| Cholesterol | 4.78mg | 2% | |
| Sodium | 623.84mg | 26% | |
| Potassium | 470.12mg | 10% | |
| Total Carbs | 90.01g | 30% | |
| Sugars | 3.81g | 15% | |
| Dietary Fiber | 6.59g | 26% | |
| Protein | 24.42g | 49% | |
| Vitamin C | 8.1mg | 13% | |
| Iron | 5.2mg | 29% | |
| Calcium | 85.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 454.07 Kcal (1901 kJ) | ||
| Calories from fat | 207.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.02g | 63% | |
|---|---|---|---|
| Cholesterol | 2.69mg | 2% | |
| Sodium | 350.97mg | 26% | |
| Potassium | 264.49mg | 10% | |
| Total Carbs | 50.64g | 30% | |
| Sugars | 2.14g | 15% | |
| Dietary Fiber | 3.71g | 26% | |
| Protein | 13.74g | 49% | |
| Vitamin C | 4.5mg | 13% | |
| Iron | 2.9mg | 29% | |
| Calcium | 47.9mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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