Fettuccine with Sage and Asiago 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 Instructions

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.