Spaghetti with Walnut Sage Pesto
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 servings
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup olive oil
- 1/3 cup chopped fresh parsley
- 1 lb dried spaghetti
- 1 garlic clove, chopped
Preparation 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.
Preparation 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.
