Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ¾ pounds | Tricolor pasta |
| 1 cup | Walnuts; toasted |
| ¼ cup | Parmesan cheese |
| 2 \N | Cloves garlic |
| 2 tablespoons | Chopped fresh sage; or |
| 2 teaspoons | Dried sage |
Prepare pasta according to directions. Meanwhile combine remaining ingredients in a food processor. Process until finely minced. Drain past, reserving ¼ cup cooking liquid. In a bowl combine pasta, pesto and cooking liquid. Toss to coat well.
Source For Women First Magazine-April 27. 1997 Formatted for Mastercook by Carol Floyd--c.floyd@...
Recipe by: For Women First Magazine-April 27. 1997 Posted to MC-Recipe Digest by Carol & Bob Floyd <c.floyd@...> on Apr 14, 1998