Sage-Walnut Pesto Pasta

• 3/4 cup sage leaves
• 1/2 cup extra-virgin olive oil
• 1 garlic clove
• 1 1/2 cups flat leaf parsley
• Kosher salt
• Freshly ground black pepper
• 1 cup toasted walnuts
• 1/2 cup finely grated Parmigiano-Reggiano
• 1 pound spiral pasta

1. In a medium heavy skillet, heat the oil over medium heat until hot.
2. Fry 1/4 cup of the sage leaves until crisp, about 1 minute.
3. Transfer the sage leaves to paper towels to drain.
4. Let the oil cool to room temperature.
5. In a food processor with the motor running, drop in the garlic and finely chop.
6. Add 3/4 cup of the walnuts, the cheese, 1 teaspoon salt and 1/2 teaspoon pepper and pulse to finely chop.
7. Add the parsley and the remaining 1/2 cup sage leaves and pulse to finely chop.
8. With the motor running, add the cooled oil, blending to combine.
9. In a large pot of boiling salted water, cook the pasta until al dente.
10. Reserve 3/4 cup of the pasta cooking water, then drain the pasta.
11. Toss the pasta with the pesto and about half the reserved cooking water.
12. Add more water for a looser consistency.
13. Season the pasta to taste with salt and pepper, then serve sprinkled with the fried sage leaves and the remaining 1/4 cup walnuts.

sage, extravirgin olive oil, garlic, flat leaf parsley, kosher salt, freshly ground black pepper, walnuts, pasta

Taken from www.foodandwine.com/recipes/sage-walnut-pesto-pasta (may not work)