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The world of fermentation.
This ricotta-based pesto gets its pale green hue from an abundance of parsley. Its deep flavor comes from sage that has been gently cooked in olive oil. We employed the microwave to make the sage–oil infusion because it does the job quickly. But take care not to overheat the mixture or both the sage and the oil will become bitter. The ideal pasta for this dish is a short, tubular shape with ridges that catch the pesto; we liked rigatoni and penne rigate.
tablespoons extra-virgin olive oil
cup chopped fresh sage
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