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Fettuccine with Sage and Asiago Pesto

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Fettuccine pasta tossed with fresh sage, walnut and asiago cheese pesto.

Ingredients

  • 1 cup Fresh Sage Leaves
  • ¼ cups Walnuts
  • 2 cloves Garlic, Peeled
  • 1 teaspoon Kosher Salt
  • ½ teaspoons Freshly Ground Black Pepper
  • ⅓ cups Extra Virgin Olive Oil
  • 1 cup Grated Asiago Cheese
  • 1 pound Fettuccine Pasta
  • 1 whole Lemon, Juiced

Preparation

1. Combine the sage, walnuts, garlic, salt, and pepper in the bowl of a food processor and pulse until finely chopped. Gradually add the olive oil and continue pulsing until the mixture is smooth. Transfer the pesto to a medium bowl and stir in the cheese.

2. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for 8 to 10 minutes, until al dente. Drain the pasta and transfer to a large bowl. Add the sage pesto and lemon juice and toss to coat.

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Profile photo of Kim

Kim on 1.4.2013

My 13 year old foodie daughter, dad, and I all thought this was really good. I added shredded chicken seasoned with Herbes de Province to make it more of a meal. My husband and son thought it was just okay. But it was pretty quick, the pesto and chicken can be made ahead so all I had to do in the end was cook the pasta…it will be good for the nights we have a football game at 6:00! Now I need to start growing my own sage so I don’t have to run the risk of not finding it (and paying all that money for it) at the commissary!

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