Join! 12 weeks for $1

Milk Street Recipe
Cookish
Milk Street Bowtie Pasta with Sage, Walnut and Parmesan Pesto

Pasta with Sage, Walnut and Parmesan Pesto

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

30 minutes

Pasta with Sage, Walnut and Parmesan Pesto

4 Servings

The lessons we learned in Italy on how to make classic basil pesto also apply to nontraditional pestos such as this one. Grind the cheese, don’t grate it. Roughly chop the herbs before processing. Add the ingredients to the processor in stages rather than dump them all in all at once. Use pasta-cooking water to marry the pesto and noodles. In this recipe, Parmesan and walnuts add rich, meaty flavor; sage brings woodsy, earthy notes; parsley brightens with its fresh flavor; and a small amount of ricotta ties everything together with its creaminess.

4

Servings

30 minutes

2 ounces Parmesan cheese (without rind), chopped into rough 1-inch pieces
⅓ cup roasted or raw walnuts
⅓ cup lightly packed fresh sage, roughly chopped
Kosher salt and ground black pepper
⅓ cup whole-milk ricotta cheese
⅓ cup extra-virgin olive oil
Leaves from 1 bunch flat-leaf parsley, roughly chopped
pound rigatoni OR paccheri pasta
Ingredients
  • 2

    ounces Parmesan cheese (without rind), chopped into rough 1-inch pieces

  • cup roasted or raw walnuts

  • cup lightly packed fresh sage, roughly chopped

  • Kosher salt and ground black pepper

  • cup whole-milk ricotta cheese

  • Leaves from 1 bunch flat-leaf parsley, roughly chopped

  • pound rigatoni OR paccheri pasta

Directions
Reviews