This is a lovely dish I found at Ilva’s equally lovely blog. I really like cooking with sage, its aroma is so fragrant and fresh. Although very tasty, this pasta is a little bit strong in flavour, so I find it’s best served as a side dish. The dish comes together really quickly and I think leftovers are delicious eaten cold, straight out of the fridge.
Pasta with Sage and Almond Pesto Recipe
slightly adapted from here
makes 1 lb of pasta
You will need:
1 lb (500g) of pasta of your choice
20 small sage leaves
7 oz (200g) blanched almonds
Olive oil, as needed
salt to taste
2 tablespoons half-and-half or cream
1 large clove of garlic, peeled and lightly crushed
Parmesan cheese, to serve
Cook the past in plenty of well-salted water.
While the pasta is cooking, prepare the sauce. In a food processor, blend the sage leaves with the almonds until all chopped. With the processor running, slowly add olive oil through the feeder until it comes to a pesto-like consistency. Season with salt to taste.
In a large pan, heat about 2 tablespoons of olive oil over medium heat. Place the crushed garlic bulb and cook it until golden and fragrant, be careful not to burn it. Remove and discard garlic. This step will flavour the oil with garlic without making it overpowering.
Add sage mix to the pan and the cream, stir well. Add cooked pasta along with some of the pasta water. Stir to combine and serve hot with Parmesan cheese.