Spaghetti with Sage and Walnut Pesto
Category: Main Dishes
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole wheat spaghetti | 320g |
| Romanesco broccoli (or any broccoli) | 750g |
| Cherry tomatoes | 500g |
| Extra virgin olive oil | to taste |
| Oregano | to taste |
| Brown sugar | to taste |
| Fine salt | to taste |
| Black pepper | to taste |
| Walnut kernels | 70g |
| Extra virgin olive oil (for pesto) | 30g |
| Pecorino cheese | 20g |
| Grana Padano DOP cheese | 20g |
| Fresh sage leaves | 10g |
| Water | 50g |
Instructions
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Prepare the confit cherry tomatoes: Start by washing the cherry tomatoes and slicing them in half. Arrange them on a baking tray, spaced apart to ensure they cook evenly. Drizzle with olive oil, and season with salt and freshly cracked black pepper. Sprinkle a touch of brown sugar over the tomatoes for a slight caramelization. Roast in a preheated ventilated oven at 140°C (284°F) for 2 hours, placing them on the middle rack.
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Prepare the pesto: About 40 minutes before the tomatoes are done, start making the walnut and sage pesto. In the bowl of a blender or food processor, add the walnuts, fresh sage leaves (washed and patted dry), a pinch of salt, and freshly ground black pepper. Pour in the 30g of extra virgin olive oil and blend until smooth. While blending, add the water slowly to achieve a creamy texture.
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Cook the broccoli: Bring a large pot of salted water to a boil. While waiting for it to boil, clean the Romanesco broccoli by removing the tough base. If the florets are too large, cut them into smaller pieces. Once the water boils, add the broccoli and cook until tender but still slightly crisp. Drain and set aside.
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Finish the dish: Once the cherry tomatoes have finished roasting, remove them from the oven and transfer them into a large pan. Add the freshly prepared pesto to the pan with the tomatoes. At this point, bring the pasta water back to a boil and cook the spaghetti until al dente, following the package instructions. Reserve a cup of the pasta cooking water before draining.
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Combine and serve: Add the drained spaghetti directly to the pan with the pesto and tomatoes. Add the cooked broccoli florets as well. Toss everything together, adding a ladle of the pasta cooking water to help coat the pasta with the pesto sauce. If desired, sprinkle with a touch of grated Pecorino and Grana Padano cheeses.
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Serve immediately: Plate the spaghetti with the sage and walnut pesto while hot, and enjoy this creamy, savory dish.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~500 kcal |
| Protein | ~15g |
| Carbohydrates | ~60g |
| Fiber | ~8g |
| Fat | ~25g |
| Saturated Fat | ~4g |
| Sodium | ~200mg |
This hearty yet delicate dish of Spaghetti with Sage and Walnut Pesto combines rich flavors with wholesome ingredients for a truly satisfying meal. The roasted cherry tomatoes bring a subtle sweetness, while the walnut and sage pesto adds a wonderfully aromatic and creamy texture. Perfect for a weeknight dinner or special occasions!
