Spaghetti with Walnut Sage Pesto Recipe

Spaghetti with Walnut Sage Pesto Recipe

  • 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
  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.
Recipe of the Day|