Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Sage & Walnut Pesto Pasta

StarStarStarStarStar

Your rating

Sage and Walnut Pesto Pasta

Sage and parsley bring herbal, earthy, and outdoorsy notes to the forefront, walnuts bring meaty richness, and Parmesan brings home the umami. This simple recipe is all about technique. The pesto then coats the pasta dreamily. Best of all, it's super simple and quick to plate.

 

Yield

4 servings

Prep

10 min

Cook

10 min

Ready

20 min

Ingredients

Amount Measure Ingredient Features
½ cup Parmesan cheese
* Camera
¼ cup sage
fresh
* Camera
¼ cup walnuts
toasted
* Camera
½ teaspoon sea salt
* Camera
¼ teaspoon black pepper
fresh ground
* Camera
¼ cup olive oil, extra-virgin
more as needed to deliver the desired consistency
* Camera
2 tablespoons cream
or ¼ cup ricotta cheese
* Camera
1 cup italian parsley
one small bunch, fresh chopped
* Camera
Garnish
¼ cup walnuts
toasted, chopped
* Camera
fresh sage leaves
* Camera

Ingredients

Amount Measure Ingredient Features
0.5 Parmesan cheese
* Camera
0.3 sage
fresh
* Camera
0.3 walnuts
toasted
* Camera
0.5 sea salt
* Camera
0.3 black pepper
fresh ground
* Camera
0.3 olive oil, extra-virgin
more as needed to deliver the desired consistency
* Camera
0 2 cream
or ¼ cup ricotta cheese
* Camera
1 italian parsley
one small bunch, fresh chopped
* Camera
Garnish
0.3 walnuts
toasted, chopped
* Camera
0 sage leaves
* Camera

Directions

Add the sage to a food processor and pulse a few times to chop the fresh sage leaves.

Add the walnuts, salt, and black pepper and process until finely chopped, scraping down the bowl as needed.

Add the Parmesan cheese, olive oil, and cream (or ricotta) and process until smooth.

Add the parsley, and process until creamy smooth.

Consider adding a smidge of garlic or red pepper flakes, but that is up to you to decide based on your guests' preferences.

Cook the penne or other robust-shaped pasta in a large post of salted water until al dente, ensuring that some cooking water is reserved.

Toss the drained pasta with the pesto in a bowl, adding cooking water as needed to help the pesto cling to the pasta.

Taste and season as needed with salt and fresh ground black pepper.

Garnish with sage leaves and a generous heaping of roasted chopped walnuts. Or not, as desired.



* not incl. in nutrient facts Arrow up button

Comments


 

 

 

Email this recipe