SPAGHETTI WITH WALNUT SAGE PESTO

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.