Best Fettuccine With Walnut Sage Pesto Recipes

Fettuccine with Walnut Pesto image

Yield serves 4 to 6

Number Of Ingredients 8

1 pound fettuccine or other pasta
1 cup chopped fresh or canned tomatoes
2 garlic cloves, minced or pressed
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1 cup toasted walnuts
1/2 cup very thinly sliced fresh basil leaves (optional)
1 cup grated Pecorino Romano or Parmesan cheese (optional)

Steps:

Bring a large covered pot of salted water to a boil. Add the pasta and cook until al dente. Reserve about a cup of the pasta-cooking liquid and then drain.
Meanwhile, make the Walnut Pesto: In a blender or food processor, purée the tomatoes, garlic, olive oil, and salt for a few seconds, until smooth. Add the walnuts and process until an even-colored and somewhat lumpy paste is formed. If you're using fresh tomatoes, you might need to add 1 or 2 tablespoons of water to the mixture.
Transfer the drained pasta to a serving bowl. Toss the pasta with the Walnut Pesto, adding enough reserved cooking liquid to make it saucy. Serve immediately, topped with basil and grated cheese, if you wish.
Serve with a simple green vegetable, such as broccoli or sautéed greens, or with a spinach salad with Caesar Dressing (page 220). Make Watercress Crostini (page 136) to munch on until the pasta is ready.

Spaghetti with Walnut Sage Pesto image

Yield Makes 4 to 6 servings

Number Of Ingredients 9

1 lb dried spaghetti
1/3 cup chopped fresh parsley
3 to 4 tablespoons chopped fresh sage
1 garlic clove, chopped
1 teaspoon salt
1 cup walnuts, toasted and cooled
1/3 cup olive oil
1/3 cup grated Parmigiano-Reggiano (3/4 oz) plus additional for serving
1/4 teaspoon black pepper

Steps:

Cook spaghetti in a 6-quart pot of boiling salted water until al dente.
While pasta is boiling, blend parsley, sage, and garlic with salt in a food processor until finely chopped. Add walnuts and pulse until finely chopped. With motor running, add oil in a steady stream. Turn off motor, then add 1/3 cup cheese and pepper and pulse to combine.
Reserve 1 cup cooking water, then drain pasta in a colander. Thin pesto with reserved cooking water in a serving bowl, then add pasta and toss to combine. Sprinkle with cheese before serving.