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Linguine With Walnut-Sage Pesto

Linguine With Walnut-Sage Pesto
Makes: 5  servings Prep 15 mins Cook 11 mins


  • 1/3 cup  walnuts
  • 1 9 ounce package fresh linguine (6 ounces dried)
  • 1/4 cup  chopped fresh parsley
  • 1 tablespoon  packed fresh whole sage leaves
  • 1 large clove garlic
  • 1/2 teaspoon  kosher salt
  • 1/4 teaspoon  freshly ground black pepper plus additional to taste
  • 2 tablespoons  extra-virgin olive oil
  • 4 tablespoons  freshly grated Parmesan


1. Preheat the oven to 350 degrees. Spread the walnuts on a rimmed baking sheet and toast until lightly golden and fragrant, about 8 minutes. Let cool.

2. Bring a large pot of water to a boil. Cook the linguine according to package directions. Drain, reserving 1/2 cup cooking water.

3. Combine the parsley, sage, garlic, salt, black pepper and walnuts in a blender; pulse until finely chopped. Drizzle in the olive oil and blend well. Add 3 tablespoons of the Parmesan; pulse quickly to combine.

4. Transfer the pesto to a serving bowl and add 1/3 cup cooking water. Add linguine and toss to combine, adding remaining pasta water as necessary. Top with remaining cheese and additional black pepper to taste.

From FitnessMagazine.com