Linguine with Walnut-Sage Pesto

Linguine with Walnut-Sage Pesto
Mark Boughton Photography: styling: Teresa Blackburn
  • Yield: 4 servings

The pesto is wonderful with fresh pasta, but would be equally good with pork chops or roasted butternut squash.


1/2cup walnuts, toasted
1/2cup chopped flat-leaf parsley
1tablespoon chopped fresh sage
1large garlic clove, minced
2tablespoons extra-virgin olive oil
2tablespoons walnut oil
3/4teaspoon coarse salt
1/4teaspoon freshly ground black pepper
1/3cup freshly grated Pecorino Romano cheese, plus additional for serving
1 (9-ounce) package fresh linguine


  1. Combine walnuts, parsley, sage and garlic in a mini-processor; pulse until finely chopped. Drizzle in oils; blend well. Transfer to a large serving bowl. Stir in salt, pepper and cheese.
  2. Cook pasta according to package directions. Drain,  reserving 1/2 cup cooking water. Thin pesto with 1/3 cup reserved water. Add pasta, and toss thoroughly to combine, adding additional water, as necessary.


Nutritional Info *per serving

  • Calories 445
  • Fat 28g
  • Cholesterol 40mg
  • Sodium 598mg
  • Carbohydrate 37g
  • Fiber 3g
  • Protein 14g