Woodsy and nutty, this unique sage and walnut pesto is the star of this dish. The pasta and sweet potatoes play perfectly with the sauce — it’s so flavorful and comforting, it’ll tickle you down to your toes. You may want to consider making extra to keep on hand for any time you’ve got a craving for it.
Makes
6 servings
Total Time
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Ingredients
FOR THE PESTO, MINCE:
FOR THE PASTA, COOK:
Test Kitchen Approved
Test Kitchen Tip
If you can’t find campanelle pasta, cellentani (corkscrews), conchiglie (shells), or penne are good substitutes.
Instructions
For the pesto, mince ½ cup walnuts, parsley, ½ cup Parmesan, sage, and garlic, in a food processor. Add oil in a steady stream and blend until combined.
For the pasta, cook pasta with sweet potatoes in a pot of boiling salted water according to package directions; reserve 1 cup pasta water, then drain pasta and sweet potatoes. Transfer pasta and sweet potatoes to a bowl; toss with pesto, thin with reserved pasta water, and season with salt and pepper.
Top pasta with remaining ¼ cup Parmesan and ½ cup walnuts.
For a smooth and emulsified pesto, slowly drizzle the oil into the food processor’s feed tube.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 601
% Daily Value*
Total Fat 35g 53%
Saturated Fat 7g 35%
Cholesterol 15mg 5%
Sodium 271mg 11%
% Daily Value*
Carbs 55g 18%
Fiber 5g 20%
Protein 17g
*Percent Daily Values are based on a 2,000 calorie diet.
