Spaghetti with Walnut Sage Pesto

1. 1

   Cook spaghetti in a 6-quart pot of boiling salted water until al dente.

2. 2

   While pasta is boiling, blend parsley, sage, and garlic with salt in a food processor until finely chopped.

3. 3

   Add walnuts and pulse until finely chopped.

4. 4

   With motor running, add oil in a steady stream.

5. 5

   Turn off motor, then add 1/3 cup cheese and pepper and pulse to combine.

6. 6

   Reserve 1 cup cooking water, then drain pasta in a colander.

7. 7

   Thin pesto with reserved cooking water in a serving bowl, then add pasta and toss to combine.

8. 8

   Sprinkle with cheese before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.