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.
Sometimes the simplest of dishes are the tastiest, and Paola Bacchia's linguine with sage and walnut pesto proves just that. Perfect as a quick and affordable mid-week meal or as an easy dinner party dish, this herby bowl of pasta will delight all.
To spice things up from the standard pesto recipe, Paola's recipe utilizes sage, parsley, and walnuts (rather than basil and pine nuts) for a unique sauce that's beautifully fresh yet earthy. The parmesan gives it an extra cheesy bite that will have you asking for a second serving.
You can use any pasta that you already have in your cupboard but Paola's shape of choice for this dish is linguine.
Ingredients
- 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)
Method
- 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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