Sage Pesto Pasta
Sage Pesto Pasta. When my uncle gives us huge sage fresh sage leaves, we make pesto !! Then make pasta with it of course. Bucatini with this delicious sage pesto topped with basil and red pepper flakes. Simple but so SO good. Sunday sauce is always better with homemade pesto and a glass a of wine !!
Sunday is all about pasta. But when you’re at the beach, make it a beachy pasta. So pesto it is. Because fresh herbs are summery and pesto is easy and light for the hot beach weather. And pesto is even more fun when you give it a twist and make a sage based pesto instead of a traditional solely basil based pesto.
Today was another gorgeous day at the beach, but after all it is Sunday so there are definitely some scaries. Especially since last Sunday was the holiday, so this week feels extra scary. But tonight we are staying at the beach. And working from home from the beach isn’t as bad as just plain old working from home. But still scaries, so tonight we are making pasta and drinking wine. Our ultimate cure for the scaries.
This pesto is simple, but it is super herby and delicious. I love to do pesto with a bucatini then top it with some extra fresh sage and some fresh basil. Because everything in the summer is better with basil. Then sprinkle lots and I mean LOTS of red pepper flakes because if you’re into spicy like we are, pesto always needs that extra spicy kick.
So Sunday scaries made a little bit better with this delicious, fresh, and fun pasta. And of course wine. Tonight we are having a super light rosé to pair with this pasta. It’s called Summer Water, so the name really speaks for itself !! Cheers !!
Ingredients
1 cup fresh sage leaves; packed
1/4 cup fresh parsley leaves
1/4 cup fresh basil
1/3 cup parmesan cheese
1/3 cup walnuts
1 - 2 garlic cloves
1/2 cup olive oil
salt and pepper
1 pound pasta
red pepper flakes for garnishing
Directions
To the bowl of a food processor, add the sage, parsley, basil, parmesan, walnuts, and garlic. Process on medium speed until combined. While processing, add olive oil until combined. Transfer to a bowl. Season with salt and pepper to taste.
Cook the pasta. Drain, saving 1 cup of cooking water. Add a little of the pasta water to the bowl with pesto. Toss the pesto with the pasta adding more cooking water as needed.
Serve topped with fresh basil and red pepper flakes.
