Fettuccine with Sage and Asiago Pesto

Are you still there? You sure? Because the world was supposed to end today… But I’m still here. Perhaps I’m writing to no one. Anyway, yesterday I was seriously considering eating a bowl of cereal for dinner. Then I got this strange feeling in my gut, like I was finally buying into the whole 2012 thing. I decided that I really didn’t want Cheerios to be my final meal before I exploded or whatever it is that happens when the world ends. I figured pasta would be a good idea. I should load up on carbs in case I’m the only rapture survivor and I have to fight off the zombies.

I put together this Fettuccine with Sage and Asiago Pesto last night. I make a really easy pesto sauce with fresh sage, walnuts, and grated Asiago cheese. I toss the sauce with some fettuccine pasta for a yummy dinner. I think I’d be pretty happy if this was my last meal.

Fettuccine with Sage and Asiago Pesto

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Yield	4 to 6
Prep time	10 minutes
Cook time	10 minutes
Total time	20 minutes
Meal type	Pasta

Ingredients

• 1 cup fresh sage leaves
• 1/4 cup walnuts
• 2 cloves garlic, peeled
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup extra-virgin olive oil
• 1 cup grated Asiago cheese
• 1 lb fettuccine pasta
• 1 lemon, juiced

Directions

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 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.

Tagged as: asiago cheese, fettuccine, garlic, pasta, pesto, recipe, sage pesto, vegetarian, walnuts