Yield: 6 Servings
|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