Family friendly

Linguine with sage and walnut pesto

Name: Linguine with sage and walnut pesto
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 250g vine-ripened cherry tomatoes; 2 tsp olive oil; 500g linguine or other long pasta; 1/3 cup (25g) finely grated parmesan; 1/2 cup (50g) walnuts; 1/3 cup (50g) pine nuts, toasted, plus extra to serve; 1 small garlic clove, roughly chopped; 1 bunch sage, leaves chopped (a few whole leaves, fried, to serve – optional); 1/2 cup chopped flat-leaf parsley; 3/4 cup (185ml) extra virgin olive oil; 1 tbs finely grated parmesan

2 ratings

05m

15m

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by Debbie Major

Food writer and stylist

Oct 03, 2015

Forget basil and give pesto a new twist with sage and walnuts.

250g vine-ripened cherry tomatoes
2 tsp olive oil
500g linguine or other long pasta
1/3 cup (25g) finely grated parmesan

Sage & walnut pesto (makes about 1 cup)

1/2 cup (50g) walnuts
1/3 cup (50g) pine nuts, toasted, plus extra to serve
1 small garlic clove, roughly chopped
1 bunch sage, leaves chopped (a few whole leaves, fried, to serve – optional)
1/2 cup chopped flat-leaf parsley
3/4 cup (185ml) extra virgin olive oil
1 tbs finely grated parmesan

Method

1.

Preheat the oven to 180°C.
2.

Place tomatoes on a baking tray, drizzle with olive oil, then season. Bake tomatoes for 5-8 minutes until softened.
3.

For the pesto, place the walnuts, pine nuts, garlic, sage, parsley and 1/2 teaspoon salt in a food processor or mortar and pestle, and blend or pound until finely chopped. Gradually whiz or stir in olive oil to form a paste. Stir in parmesan, then set aside.
4.

Meanwhile, cook the pasta in a large pan of boiling salted water according to packet instructions. Drain.
5.

Return the pasta to the saucepan, add 2/3 cup pesto and toss to combine. Divide among 4 pasta bowls, sprinkle with parmesan and top with oven-roasted tomatoes, toasted pine nuts and fried sage leaves, if desired.