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Pasta with Walnut Pesto

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Time 20 minutes


Boil salted water for pasta and cook it, reserving some of the cooking liquid. Meanwhile, puree a cup of walnuts, some Parmesan cheese, a small handful of parsley, a few sage leaves, salt, pepper, and olive oil in a food processor; use just enough olive oil to get a nice, almost smooth consistency. Toss the pasta with the walnut sauce, using some of the reserved cooking water as needed to moisten it. Serve, topped with more freshly grated Parmesan cheese and some chopped parsley.

— Recipe from Mark Bittman’s Kitchen Express