Spaghetti with Walnut Sage Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Active time: 25 min Start to finish: 25 min The flavor of fresh sage can be intense. You may want to start by adding 3 tablespoons of sage to the pesto, then taste after processing and add another tablespoon if you'd like a stronger flavor. Ingredients:
1 lb dried spaghetti |
1/3 cup chopped fresh parsley |
3 to 4 tablespoons chopped fresh sage |
1 garlic clove, chopped |
1 teaspoon salt |
1 cup walnuts, toasted and cooled |
1/3 cup olive oil |
1/3 cup grated parmigiano-reggiano (3/4 oz) plus additional for serving |
1/4 teaspoon black pepper |
Directions:
1. Cook spaghetti in a 6-quart pot of boiling salted water until al dente.
2. 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.
3. 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.
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