Pasta is one of my favorite foods. I make it once a week and I like changing it up a bit. My herb garden is doing so well I had so much sage I thought I would make a Sage Pesto and freeze it so I could have it for the winter months. I didn’t have pine nuts so I used toasted pecan nuts instead. I think it tastes even better with the pecan nuts. Try this easy, simple recipe for a quick dinner. It is so DELISH! I just ate a big bowl for dinner . . . amazing stuff!
Bon Appétit,
Cecelia
Sage Pesto
4 cups fresh sage
½ cup Extra Virgin Olive Oil
2 garlic cloves
1 cup toasted pecan nuts
1 teaspoon salt
1 cup parmesan cheese
Directions: In food processor add sage, garlic, parmesan cheese, pecans and salt. Pulse adding olive oil in slowly until it is a nice consistency and well blended. Cover immediately and refrigerate for up on one week.
Penne Pasta
Salt and Pepper to taste
Parmesan Cheese
1 pound penne pasta
Pasta Directions: Meantime cook penne pasta according to package – minus one minute for aldente!Mix pasta with about 4 tablespoons sage pesto. Mix well, season with salt, pepper and sprinkle with Parmesan Cheese. Serve immediately.
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