Spaghetti with sage and walnut pesto
- Lactose Free
- Vegetarian
- Energy Kcal 571
- Carbohydrates g 60.9
- of which sugars g 10.5
- Protein g 21.1
- Fats g 27
- of which saturated fat g 4.85
- Fiber g 15.1
- Cholesterol mg 11
- Sodium mg 731
- Difficulty: Very easy
- Prep time: 30 min
- Cook time: 2 h 20 min
- Serving: 4
- Cost: Low
PRESENTATION
Spaghetti with sage and walnut pesto—you've gotta try it—brings a delicious twist from Liguria. Really, it's where they know how to elevate a classic Genoese pesto. This version swaps in earthy sage and crunchy walnuts instead of the usual basil and pine nuts, creating this nut-based sauce that's super comforting, especially when it's chilly outside. Five-grain spaghetti? Perfect choice. It's got that hearty, rustic texture that works perfectly with the chunky walnuts and tender Roman broccoli florets. Folks in Liguria absolutely love making this in the winter because sage thrives in cooler weather, and walnuts add a rich, toasty flavor. It's a fun twist on tradition and a great option if you're into vegetarian pasta dishes or just need something a little cozier than the typical pesto.
On dreary days? A big bowl of spaghetti with sage and walnut pesto really can brighten your mood. The sweet confit cherry tomatoes add a pop of color and a sweet, almost jammy taste. And the sauce? It plays off the herby, savory notes from the sage. Five-grain spaghetti isn't just rustic; it adds that bit more chew, making every bite satisfying. Families in Liguria sometimes mix it up with different local greens or nuts, but this walnut sage pesto recipe with Roman broccoli is a real favorite. You'll love the creamy richness from the nuts and olive oil, plus a tangy kick from the cheese. Honestly, it's an easy pesto pasta recipe that's way, way more interesting than those standard jarred sauces. This pasta with herb pesto isn't just quick; it's like a warm hug, bringing Italian comfort to the table even when the weather outside is anything but sunny. With the combination of flavors and textures, it's the perfect dish for gathering around with family or friends—no question—making it a staple in any winter menu.
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INGREDIENTS
- 5-grain spaghetti pasta 11.3 oz (320 g)
- Romanesco broccoli 1.7 lbs (750 g)
- for the confit cherry tomatoes
- Cherry tomatoes 3 ½ cups (500 g)
- Extra virgin olive oil to taste
- Oregano to taste - dry
- Brown sugar to taste
- Fine salt to taste
- Black pepper to taste
- for the sage pesto
- Walnut kernels ⅔ cup (70 g)
- Extra virgin olive oil 2 ¼ tbsp (30 g)
- Pecorino cheese 0.7 oz (20 g)
- Grana Padano PDO cheese 0.7 oz (20 g)
- Sage 4 tbsp (10 g)
- Water ¼ cup (50 g)
- Fine salt to taste
- Black pepper to taste
How to prepare Spaghetti with sage and walnut pesto
To prepare the spaghetti with sage and walnut pesto, start by making the confit cherry tomatoes. Wash them and cut them in half 1; then place them with the pulp side facing you on a baking sheet lined with parchment paper 2, spacing them well apart. Season with oil and salt 3
and black pepper 4. Sprinkle with brown sugar 5 and crumbled dried oregano 6. Cook in a preheated convection oven at 284°F for 120 minutes, on the middle shelf.
About 40 minutes before the tomatoes finish cooking, start preparing the pesto. Pour the walnuts into a blender cup 7, the well-washed and dried sage leaves 8, and the two types of cheese 9.
Season with a pinch of salt and pepper and add the oil 10. Start blending with an immersion blender, pouring in a thin stream of water 11 until you get a smooth and homogeneous pesto, which you'll transfer to a small bowl 12.
At this point, place a pot full of water on the stove, salted to taste, and proceed to clean the Roman cauliflower: remove the base 13 and with a knife separate the florets 14. If they are too big, cut them in half 15.
When the water starts to boil, add the broccoli 16 and cook for about 7 minutes; then add the spaghetti and continue cooking for another 8 minutes 17. At this point, your confit cherry tomatoes will be ready, take them out of the oven 18
and transfer them to a pan together with the pesto 19. As soon as the pasta is cooked but still al dente, drain it, reserving the cooking water 20. Transfer it to the other pan with the pesto, also adding the broccoli 21,
add a ladle of cooking water 22 and toss everything with the heat off 23. Serve and enjoy your spaghetti with sage and walnut pesto while still hot 24.