Fettuccine with Sage and Asiago Pesto

1. 1

   1.

2. 2

   Combine the sage, walnuts, garlic, salt, and pepper in the bowl of a food processor and pulse until finely chopped.

3. 3

   Gradually add the olive oil and continue pulsing until the mixture is smooth.

4. 4

   Transfer the pesto to a medium bowl and stir in the cheese.

5. 5

   2.

6. 6

   Meanwhile, bring a large pot of salted water to a boil.

7. 7

   Add the pasta and cook for 8 to 10 minutes, until al dente.

8. 8

   Drain the pasta and transfer to a large bowl.

9. 9

   Add the sage pesto and lemon juice and toss to coat.

* Per serving · 4 servings · Values may vary.

No additional tips available.