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Fettuccine pasta tossed with fresh sage, walnut and asiago cheese pesto.
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.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!