Imagine twirling your fork into a plate of perfectly coated pasta, where each bite bursts with the rich, earthy flavors of toasted walnuts and aromatic sage. This isn't just another pasta recipe - it's a culinary journey that elevates your home cooking from ordinary to extraordinary. Our Sage Walnut Pesto Pasta is a quick, elegant dish that promises to impress your family and friends with minimal effort and maximum flavor.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups fresh sage leaves
- 1 cup walnuts
- 1/2 cup Parmesan cheese, grated
- 1 cup olive oil
- Salt and pepper to taste
- 12 oz pasta of choice
Instructions
- Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring constantly until fragrant and lightly golden. Remove from heat and let cool completely.
- Wash fresh sage leaves thoroughly and pat dry with paper towels to remove excess moisture.
- In a food processor, combine the toasted walnuts, fresh sage leaves, grated Parmesan cheese, and a pinch of salt and pepper.
- Pulse the ingredients until they are roughly chopped and well combined.
- With the food processor running, slowly drizzle in the olive oil in a steady stream until the mixture becomes a smooth, consistent pesto sauce.
- Bring a large pot of salted water to a rolling boil and cook the pasta according to package instructions until al dente.
- Reserve 1/2 cup of pasta cooking water before draining the pasta.
- Return the drained pasta to the pot and immediately add the sage walnut pesto, tossing to coat evenly.
- If the sauce seems too thick, add reserved pasta water a little at a time to reach desired consistency.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve hot, garnished with extra grated Parmesan cheese and a few fresh sage leaves if desired.
Tips
- Toast the walnuts carefully - their flavor intensifies quickly, so keep a close eye and stir constantly to prevent burning.
- Use fresh sage leaves for the most vibrant flavor. If fresh isn't available, you can substitute with dried sage, but reduce the quantity by half.
- Reserve pasta water before draining - this starchy liquid is a secret weapon for creating a silky, smooth sauce that clings perfectly to your pasta.
- For the best texture, pulse the pesto ingredients instead of blending continuously to maintain a slightly rustic consistency.
- Choose a pasta shape with ridges or curves like fusilli or penne to help capture more of the delicious pesto sauce.
- For a lighter version, you can substitute part of the olive oil with pasta water to reduce overall calories.
- This pesto freezes beautifully - make extra and store in ice cube trays for quick future meals!
Nutrition Facts
Calories: 781kcal
Carbohydrates: 65g
Protein: 20g
Fat: 79g
Saturated Fat: 12g
Cholesterol: 10mg
