No matter the season, our garden is always full of aromatic herbs, from basil to thyme, rosemary to sage. We love using them in our recipes, both in primi and secondi piatti. Our corzetti pasta with sage pesto is a fantastic way to use up ‘salvia’, which grows beautifully in Tuscany.
Traditional pesto is famously a no-cook sauce, and purists would argue that this pasta recipe shouldn’t be called a pesto: you have to lightly toast this pesto to soften the texture of sage leaves. Call it whatever you like – we firmly believe there is no such thing as too many pesto variations.
If you want to make this recipe richer and creamier, add some tablespoons of the freshest ricotta you can find before serving. The soft, smooth texture of the Italian cheese contrasts deliciously with the crisp sage pesto.
Corzetti Pasta with Sage Pesto
- 20 big sage leaves
- 50 gr almonds
- extra virgin olive oil
- salt and pepper
In a food processor, place the sage leaves and almonds. Blend until roughly chopped.
Cover the bottom of a pan with extra virgin olive oil and add the sage/almond mixture. Cook, stirring frequently, for 5 to 10 minutes, until the herbs are soft. This will help bring out the sage flavor.
Prepare the corzetti pasta and cook them until al dente, then drain and toss with the sage pesto. Serve with grated parmigiano reggiano or ricotta cheese.