Tasty, affordable, and quick to make? This recipe ticks all the right boxes.

| By Rachael Thompson | Recipes

Paola Bacchia's Linguine with Sage and Walnut Pesto

Tasty, affordable, and quick to make? This recipe ticks all the right boxes.

Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favorite home cooks. For this instalment, the author of 'Italian Street Food' and 'Istria', Paola Bacchia shares her recipe for linguine with sage and walnut pesto.


  • 10g sage leaves
  • 8g parsley leaves (include thinner stalks)
  • 60g walnuts, toasted
  • 30g almonds, roasted and roughly chopped
  • 1 clove garlic, peeled and roughly chopped
  • 1 lemon, zest only
  • 25g parmesan cheese, grated (plus extra to serve)
  • ½ - ¾ cup extra virgin olive oil (plus extra to serve)


  • Place all the ingredients in a food processor and pulse until combined. Add additional oil if needed to obtain the correct consistency. Add salt and pepper to taste.
  • Cook the pasta in well-salted water as per the instructions on the packet or until cooked to your liking.
  • Drain, reserving 1/4 cup of pasta cooking water, and place the pasta in a large bowl.
  • Spoon on the pesto and combine with the cooked pasta, adding a bit of the reserved pasta water to loosen if needed.
  • Drizzle on a bit more olive oil and scatter on more parmesan cheese, and lemon zest if you like, and serve.

For more from Paola follow her at @italyonmymind

Photography by Maddie Roux. Styling by Beck Simon.

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