Sage-Walnut Pesto Pasta

1. 1

   In a medium heavy skillet, heat the oil over medium heat until hot.

2. 2

   Fry 1/4 cup of the sage leaves until crisp, about 1 minute.

3. 3

   Transfer the sage leaves to paper towels to drain.

4. 4

   Let the oil cool to room temperature.

5. 5

   In a food processor with the motor running, drop in the garlic and finely chop.

6. 6

   Add 3/4 cup of the walnuts, the cheese, 1 teaspoon salt and 1/2 teaspoon pepper and pulse to finely chop.

7. 7

   Add the parsley and the remaining 1/2 cup sage leaves and pulse to finely chop.

8. 8

   With the motor running, add the cooled oil, blending to combine.

9. 9

   In a large pot of boiling salted water, cook the pasta until al dente.

10. 10

    Reserve 3/4 cup of the pasta cooking water, then drain the pasta.

11. 11

    Toss the pasta with the pesto and about half the reserved cooking water.

12. 12

    Add more water for a looser consistency.

13. 13

    Season the pasta to taste with salt and pepper, then serve sprinkled with the fried sage leaves and the remaining 1/4 cup walnuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.