Ingredients
1/3
cup chopped fresh parsley
3
to 4 tbsp chopped fresh sage
1
cup walnuts, toasted and cooled
1/3
cup grated Parmigiano-Reggiano (3/4 oz) plus additional for serving
Directions
1.
Cook spaghetti in a 6-quart pot of boiling salted water until al dente.
2.
While pasta is boiling, blend parsley, sage, and garlic with salt in a food processor until finely chopped. Add walnuts and pulse until finely chopped. With motor running, add oil in a steady stream. Turn off motor, then add 1/3 cup cheese and pepper and pulse to combine.
3.
Reserve 1 cup cooking water, then drain pasta in a colander. Thin pesto with reserved cooking water in a serving bowl, then add pasta and toss to combine. Sprinkle with cheese before serving.
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