Sage Walnut Pesto Pasta with Oven-Roasted Tomatoes

Sage and parsley make for an intensely flavored pesto that is transformed into a decadent, creamy sauce when combined with fresh ricotta and tossed with fettuccini. Juicy oven-roasted tomatoes add wonderful color and texture to the finished dish.

Erica Policow

Sage Walnut Pesto Pasta with Oven-Roasted Tomatoes

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!

    Ingredients

    1 pint grape tomatoes 3 cloves garlic, peeled and left whole
    2 tablespoons olive oil 2-ounce chunk Parmesan cheese, broken into a few pieces
    2 to 3 sprigs thyme 3/4 cup walnuts, toasted and cooled
    Salt and pepper 1/4 to 1/2 cup extra virgin olive oil
    1 cup parsley, loosely packed 1 pound fettuccini
    1/2 cup sage, loosely packed 1/2 cup fresh ricotta

    directions

    Prep: 20 min Total: 45 min
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

      Preheat oven to 400 degrees F. In a small baking dish, toss the tomatoes with the olive oil and thyme sprigs and season with salt and pepper. Roast 25 to 30 minutes, tossing occasionally, until the tomato skins are blistered and wrinkled.

    • 2

      Meanwhile, in a blender or food processor, combine the parsley, sage, garlic and Parmesan. Pulse until everything is finely chopped. Add the toasted walnuts and pulse until combined. With the machine running, slowly pour in the oil in a thin stream until desired consistency. Season to taste with salt and pepper.

    • 3

      Prepare fettuccini according to package directions. Drain, reserving 1 cup of the pasta cooking water. Return pasta to the pot and mix in the ricotta cheese. Add 1/2 cup of the pesto and stir to combine. Add the pasta water a little at a time to loosen the sauce until desired consistency. Taste and add more of the pesto, if you like. Serve pasta with several of the roasted tomatoes spooned over the top.

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving