Linguine with Walnut-Sage Pesto

By kathryns

also use with pork chops or roasted butternut squash. 445 cal.

Ingredients

• 1/2 c walnuts, toasted
• 1/2 c chopped flat-leaf parsley
• 1 TB chopped fresh sage
• 1 large garlic clove, minced
• 2 TB extra-virgin olive oil
• 3/4 tsp coarse salt
• 1/4 tsp black pepper
• 1/3 c grated Parmesan (Pecorino-Romano, etc.) cheese
• 9-oz linguine

Preparation

Step 1

1. Combine walnuts, parsley, sage and garlic in mini-processor; pulse until finely chopped. Drizzle in oils; belnd well. Transfer to a large serving bowl. Stir in s & p and cheese.

2. Cook pasta; drain, reserving 1/2 c cooking water. Thin pesto with 1/3 c reserved water. Add pasta and toss thoroughly to combine, adding addtl water as necessary