Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Rigatoni with Ricotta-Sage Pesto
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 leaves
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
Start your free 14-day trial
and get access to all of our articles and recipesStart free trial