Spaghetti with Walnut Sage Pesto
(Spaghetti con Pesto di Noce e Salvia)
Ingredients:
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 extra virgin olive oil
1/3 cup grated Parmigiano-Reggiano cheese (3/4 oz) plus additional for serving
1/4 teaspoon black pepper
Directions:
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 olive 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. Makes 4 to 6 servings.